Yield: 6 Servings
|⅓ cup||Extra virgin olive oil|
|3 tablespoons||Fresh lemon juice|
|¼ cup||Poppy seeds|
|2 \N||Cloves garlic; minced|
|1 tablespoon||Soy sauce|
|1 teaspoon||Ginger juice; (juice squeezed from fresh ginger)|
|½ teaspoon||Sea salt|
|¼ teaspoon||Freshly ground pepper|
|4 cups||Cooked millet; cooled|
|3 cups||Chopped watercress|
|¼ cup||Diced orange bell pepper|
|¼ cup||Diced red bell pepper|
|¼ cup||Chopped chives|
|8 \N||Leaves red leaf lettuce|
Combine oil, lemon juice, poppy seeds, garlic, soy sauce, ginger juice, salt and pepper in a plastic or glass container with a lid. Tightly cover and shake to combine. Toss the millet, watercress, bell peppers, chives and dressing together. Let stand for 5 minutes at room temperature.
Place 2 lettuce leaves on each of four luncheon plates. Mound the salad onto the leaves and serve.
Millet is an Asian grain. Its technical name is "proso," and that's the name you'll find on millet purchased in U.S. stores. Millet looks like bright yellow mustard seeds, but when cooked, the seeds explode into pale yellow puffs. When fresh, it tastes mildly sweet with a very subtle alkaline aftertaste, says R. Wood.
Notes: "The Splendid Grain: Robust, Inspired Recipes for Grains with Vegetables, Fish, Poultry, Meat and Fruit" by Rebecca Wood (Morrow, 1997) Hanneman: Recipes provided by "Ann Burger" <www.charleston.net/> on May 17, 1998, converted by MC_Buster.
Recipe by: "The Splendid Grain," by Rebecca Wood Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 17, 1998