01 09 10

search you little tarte

Thursday, January 2, 2014

Citrus Blast

This is another one of those too simple to believe recipes.  In addition to being easy, easy, easy, it also really takes advantage of one of the best things about winter: citrus.  That's right.  Citrus.

We all know that the summer fruits are the sexy fruits.  The juicy peaches, nectarines, and plums.  The divine berries.  Those are the money shot fruits.  They beacon you with their deep colors and juicy come hither looks.

But citrus... Well, citrus fruits are the workhorses.  They make the juice and keep colds at bay.  They're not sexy, but they certainly are cheerful.   The combination of citrus and avocado in this salad  provide a much needed little ray of sunshine on a cold winter day.

This salad capitalizes not only only on citrus, but also features a nice dose of one of those good for you grains: millet.  I really didn't know much about millet before making this salad.  In fact, the only other time I've ever cooked with millet was back when I made millet muffins How Do You Feel About Millet?).  This salad was the first thing I've ever made where you could actually taste the millet,

If you're not as excited by millet as I've turned out to be, not to worry.  This salad would be equally as delicious as any of the other good for you grains.  Either way, you'll get a double dose of winter sunshine.

Go for it.

Recipe:  Millet Salad with Avocado and Citrus
(Fine Cooking Magasine, 2013)


1-3/4 cups millet
Kosher salt
1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
3 Tbs. grapefruit juice
3 Tbs. white wine vinegar
2 tsp. honey
Freshly ground black pepper
3/4 cup diced avocado (1/2-inch dice)
3/4 cup oranges segments, cut into pieces if large
3/4 cup grapefruit segments, cut into pieces if large
3/4 cup diced red onion (1/4-inch dice)
1/4 cup chopped fresh mint


Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.

Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar and grapefruit juice in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar, juice, or oil as needed.

Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the avocado, orange segments, grapefruit segment, red onion, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

No comments:

Post a Comment