Yes, another millet salad. This is great warm, cold or room temperature. I ate it warm, just after the millet was done cooking. I have to say, tossing millet with fruits, veggies, nuts, etc, to create a salad, has to be one of my new favorite things. It works perfectly as a starter, side dish or in this case, a main course. I came home and wanted to throw something together quick for a dinner for just myself and I didn’t have a huge appetite. This has the perfect combination of so many great things, spicy, sweet and crunchy. The colors on this dish are perfectly beautiful. The curry flavor isn’t overpowering and is perfect with the fresh mint, which I was happy to be cooking with, we still have so much of it growing in the yard. This is another great vegan dish to take to a party to share or maybe even a Thanksgiving side.
Warm Millet and Apple Salad with Curry Dressing
adapted from Martha Stewart Living, October 2004
1/4 cup raw sliced almonds
1 cup organic whole millet
2 teaspoons olive oil
1 teaspoon honey
1 tablespoon finely chopped shallot
1 1/2 teaspoons curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup dried currants
1 small apple, cut into 1/8-inch-thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
Preheat oven to 375º. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes.
In heavy skillet heat 1 tsp of oil, add the millet and toast gently until the grain is tan. Bring the water to a boil in saucepan, add remaining oil and grain. Stir; cover and simmer gently for 25 to 30 minutes to desired texture or until all of the water is absorbed.
Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add millet, currants, apple, mint, and almonds; toss well. Garnish with mint.