Millet Salad with Asparagus, Snow Peas, and Lemon Vinaigrette is a dish inspired by the fresh, simple flavors of Italian cuisine. This salad combines millet, a naturally gluten-free grain, with spring vegetables like asparagus and snow peas, all dressed with a light and tangy lemon vinaigrette. Perfect as a starter or a light main course, this recipe stays true to the spirit of Mediterranean cuisine.
Ingredients
Preparation
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To cook the millet: Rinse the millet under cold water. In a saucepan, bring 500 ml of salted water to a boil. Add the millet, reduce the heat, and simmer, covered, for about 15 minutes, or until the millet has absorbed the water. Drain if necessary and let cool.
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Prepare the asparagus: Lightly peel the base of the asparagus if necessary, then cut them into 4 cm (1.5 inch) pieces. Blanch the asparagus in a pan of boiling salted water for 3 to 4 minutes, or steam them for 4 minutes and then immediately plunge them into a bowl of ice water to stop the cooking process. Drain and set aside.
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Prepare the snow peas: Blanch the snow peas for about 2 minutes in boiling salted water, then plunge them into ice water. Drain and set aside with the asparagus.
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To prepare the lemon vinaigrette: In a small bowl, combine the lemon juice, lemon zest, olive oil, mild mustard, and honey. Season with salt and pepper, then whisk until smooth.
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To assemble the salad: In a large bowl, combine the cooled millet, asparagus, snow peas, and thinly sliced red onion. Pour the lemon vinaigrette over the salad and gently toss to coat all the ingredients.
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Garnish and serve: Scatter fresh basil leaves over the salad for an aromatic touch. Serve chilled or at room temperature.
Note
For an even more indulgent version, add parmesan shavings or lightly toasted pine nuts.
This salad can be prepared in advance, but it is best to add the dressing at the last minute to preserve the crispness of the vegetables.
Millet, Asparagus and Snow Pea Salad, Italian Cuisine, Gluten-Free Salad
