This is one of those salads for which there are as many recipes as there are cooks. Each restaurant or family has their own way of making it. Usually though, the basic ingredients will be some kind of aromatic green herbs, and a little soaked or cooked grains. Here's my way of making it for my family's tastes.
Ingredients:
- 1 cup of parsley leaves
- 1 good tablespoon of dill
- 1/4 cup fresh mint leaves
- 2 sticks of celery
- 1 clove of garlic
- 1/2 cup leftover cooked millet
- 1/8 cup sesame seeds
- 1/8 cup olive oil
- 1/8 cup balsamic vinegar
- a pinch of gray salt
Instructions:
- Roast the sesame seeds on high heat on a dry pan. They're done when you hear them popping.
- Chop all vegetables and herb as finely as possible by hand. If you do it with a machine, it doesn't get the right texture.
- Stir in the olive oil, vinegar, salt, and sesame seeds.
- After the herbs and vegetables and seeds are fully coated with the oil and vinegar, add the millet last. Stir it in but don't mash it up too much.
Serve this with lettuce leaves or as a condiment to add a bit more freshness to things. | 