Millet Watercress Salad

Discussion in 'Food and nutrition' started by, Feb 25, 2004.

  1. 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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