Millet Salad with Asparagus, Gourmand Peas and Lemon Vinaigrette is a dish inspired by the fresh and simple flavors of Italian cuisine. This salad combines millet, a naturally gluten-free grain, with spring vegetables like asparagus and snow peas, all spiced up with a light and tangy lemon vinaigrette. Perfect as a starter or light main course, this recipe remains in the spirit of Mediterranean cuisine.
Ingredients
Preparation
-
Cook the millet: Rinse the millet under cold water. In a saucepan, bring 500 ml of salted water to the boil. Add the millet, reduce the heat and cook covered for about 15 minutes, or until the millet has absorbed the water. Drain if necessary and let cool.
-
Prepare the asparagus: Lightly peel the base of the asparagus if necessary, then cut it into pieces of approximately 4 cm. Blanch the asparagus in a pot of boiling salted water for 3 to 4 minutes, or steam them for 4 minutes then immediately plunge them into a bowl of ice water to stop the cooking. Drain and reserve.
-
Prepare the snow peas: Also blanch the snow peas for about 2 minutes in boiling salted water, then immerse them in iced water. Drain and reserve with the asparagus.
-
Prepare the lemon vinaigrette: In a small bowl, combine the lemon juice, lemon zest, olive oil, sweet mustard and honey. Season with salt and pepper, then mix until you have a smooth vinaigrette.
-
Assemble the salad: In a large salad bowl, combine the cooled millet, asparagus, snow peas and chopped red onion. Pour the lemon vinaigrette over the salad and toss gently to coat all the ingredients.
-
Garnish and serve: Sprinkle the salad with fresh basil leaves for an aromatic touch. Serve chilled or at room temperature.
Note
For an even more delicious version, add parmesan shavings or lightly toasted pine nuts.
This salad can be prepared in advance, but it is best to add the vinaigrette at the last moment to preserve the crunch of the vegetables.
Millet, Asparagus and Gourmet Pea Salad, Italian Cuisine, Gluten-Free Salad,
