Citrus Herb Millet Cucumber Salad (Printable Version)
Zesty millet and cucumber tossed with fresh herbs in a bright citrus dressing for a light, flavorful dish.
# Ingredient List:
→ Grains
01 - 1 cup uncooked millet
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables & Herbs
04 - 1 large English cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/4 small red onion, finely diced
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped
09 - 1 tablespoon fresh dill, chopped
→ Citrus Dressing
10 - 1/4 cup extra virgin olive oil
11 - Juice of 1 large lemon (about 3 tablespoons)
12 - Juice of 1 small orange (about 2 tablespoons)
13 - 1 tablespoon white wine vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon maple syrup
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Rinse millet thoroughly under cold running water. Combine millet, water, and salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover tightly, and simmer for 12 to 15 minutes until all liquid is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff grains with a fork and spread on a sheet pan to cool completely to room temperature.
02 - While the millet cools, dice the English cucumber into quarter-inch pieces. Halve the cherry tomatoes. Finely dice the red onion. Chop the fresh parsley, mint, and dill. Set all prepared produce aside.
03 - In a small bowl or mason jar, combine the extra virgin olive oil, lemon juice, orange juice, white wine vinegar, Dijon mustard, maple syrup, salt, and black pepper. Whisk vigorously or shake until the dressing is fully emulsified and creamy in appearance.
04 - Transfer the cooled millet to a large mixing bowl. Add the diced cucumber, halved cherry tomatoes, red onion, parsley, mint, and dill. Toss gently to distribute the ingredients evenly.
05 - Pour the citrus dressing over the assembled salad. Toss gently until all ingredients are evenly coated. Taste and adjust salt and pepper as needed.
06 - Serve immediately at room temperature or chill for 30 minutes before serving for a more refreshing presentation. The salad stores well refrigerated for up to 3 days.
# Expert Advice:
01 -
- The orange juice in the dressing is a quiet revelation that makes people ask what is in this every single time.
- It holds up beautifully in the fridge for days, making it the rare grain salad that actually tastes better on day two.
02 -
- Skipping the millet rinse will leave a soapy bitterness that no amount of dressing can mask, learned this the hard way after one rushed attempt.
- Letting the salad sit for at least an hour before serving transforms it completely as the grains absorb the dressing and the flavors meld into something far greater than the individual parts.
03 -
- Toast the millet in a dry pan for three minutes before cooking to bring out a nutty depth that makes the whole salad taste more complex.
- Roll the orange on the counter pressing firmly with your palm before juicing to release nearly twice as much liquid.