Spring Millet Salad

Fresh From Poland page 147

Tags: Polish

Ingredients

• Millet, 1 cup
• Asparagus, 1 pound, trimmed
• Radishes, 10, trimmed and sliced
• Red onion, 1 small, chopped
• Baby Spinach, 2 cups
• Cold pressed rapeseed oil, 3 tbps
• Fresh lemon juice, 1 teaspoon
• Fresh mint, for serving

Cooking Directions

1. Bring 2 cups salted water to a boil. Stir in millet and cook, covered, over low heat about 15 minutes (until all liquid is absorbed).
2. Fill large bowl with ice and water.
3. Bring water to boil, add asparagus and cook until bring green and tender (about 3 minutes)
4. Add asparagus to ice water to cool. Drain and pat dry.
5. Place millet, asparagus, radishes, onion, and spinach in a large bowl.
6. Sprinkle with oil and lemon juice.
7. Stir to combine, season with salt and pepper.
8. Serve with more oil and topped with mint leaves.