Description
A fresh and vibrant Millet Salad with Greens featuring tender blanched asparagus, baby arugula, fresh basil, sweet dried cherries, and cooked millet all tossed in a tangy Dijon mustard vinaigrette. This light, nutritious salad is quick to prepare and perfect for a healthy lunch or side dish.
Ingredients
Salad Ingredients
- Kosher salt, to taste
- 2 cups sliced asparagus (about ½-inch pieces; bottoms trimmed and peeled if necessary; tips left whole)
- 4 cups baby arugula (or roughly chopped larger leaves)
- ½ cup slivered fresh basil leaves
- 1 cup dried cherries
- 2 cups cooked millet (cooked according to package directions)
Dressing Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup sherry or red wine vinegar
- ¼ cup minced onion
- 1 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
Instructions
- Blanch the asparagus: Bring 1 inch of water to a boil in a medium saucepan over high heat. Add kosher salt to the boiling water, then add the asparagus pieces. Cover and simmer for 2 minutes until tender-crisp.
- Shock the asparagus: Drain the asparagus and immediately rinse under cold running water or immerse in an ice bath to stop the cooking process and preserve the bright green color. Set aside to cool.
- Prepare the dressing: In a large bowl, whisk together the extra virgin olive oil, sherry or red wine vinegar, minced onion, Dijon mustard, kosher salt, and freshly ground black pepper until the mixture is smooth and emulsified.
- Toss the salad: Add the cooled asparagus, baby arugula, slivered basil leaves, dried cherries, and cooked millet into the bowl with the dressing. Toss gently to combine all ingredients evenly with the dressing.
- Serve: Serve the salad at room temperature for the best flavor and texture.
Notes
- Millet should be cooked according to package instructions prior to assembling the salad.
- You can substitute dried cherries with dried cranberries or raisins if preferred.
- For added crunch, consider sprinkling toasted nuts such as almonds or walnuts on top.
- This salad can be prepared a few hours ahead and refrigerated; bring to room temperature before serving.
- Adjust salt and pepper to taste in the dressing for desired flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
