Millet Watercress Salad (Wood)
Yield: 6 Servings
1/3 cup Extra virgin olive oil 3 Tbsp Fresh lemon juice
2/4 cup Poppy seeds 2 Cloves garlic; minced 1 Tbsp Soy sauce 1 tsp Ginger juice; (juice -squeezed
from fresh ginger)
3/2 tsp Sea salt
4/4 tsp Freshly ground pepper 4 cup Cooked millet; cooled 3 cup Chopped watercress
5/4 cup Diced orange bell pepper
6/4 cup Diced red bell pepper
7/4 cup Chopped chives 8 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)
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