Crisp romaine, cucumber, bell pepper, and thinly sliced fennel are piled high with hearty cooked millet, then finished with a lemon-caper dressing. A light but filling salad with beautiful crunch.
Ingredients
- 2 cups cooked millet*
- 1 large head romaine lettuce
- 1/2 bell pepper – red, yellow, or orange
- 1/2 cucumber, sliced
- 1/2 fennel bulb, sliced in strips
- 8 tsp extra virgin olive oil or flax oil
- 1/2 cup plus 1 Tbsp lemon juice
- 3 Tbsp maple syrup
- 3 Tbsp capers
Method
- Divide lettuce, pepper, cucumber and fennel into 4 bowls.
- Measure out 1/2 cup of millet in one heap on top of each salad.
- Drizzle 2 tsp of olive oil over each salad.
- Add approximately 3 Tbsp of the lemon-caper dressing over each salad and serve.
Serves 4. *To cook millet: bring 1-1/4 cups water to a boil, add 1/2 cup millet and return to a boil. Reduce heat and simmer for approximately 20 minutes. Take off the burner and let sit covered for 10 minutes. Allow to cool in the refrigerator (or freezer — it's faster).
