Рецепт SPRING SALADS: Citrus Pt. 2
I'm generally not into fruit on salads. It is just one of those combinations that never quite seduced me. There is only one type of "fruit" I can take on salads, and that is citrus. Whether it be lemon/lime juice, or grapefruit segments, I'm always happy.
This salad "recipe" came out of the fact that all I crave right now is citrus, and that its not quite warm enough to subsist solely on raw foods (for me and my digestion, at least). I love warm grains on salad, and I think its the easiest way to make a salad fill you up like a bowl of pasta.
WARM MILLET & BLOOD ORANGE SALAD
Serves 4
(Vegan & Gluten-Free)
- 1 Cup Millet, uncooked
- 1 Head of Romaine
- 2 Avocados
- 2 Blood Oranges, sectioned
- 3/4c Almonds, sliced and roasted
- 1/4c Olive Oil
- Sea salt and pepper to taste
1. Cook Millet by combining 1c millet with 1 3/4c of water on high heat until boiling. Simmer for approximately 30 minutes, or until water is fully absorbed.
1. Peel orange skin with a paring knife, cutting around the skin until you see the white flesh. Use thin flesh lines to section out each orange slice.
3. Chiffonade (tightly roll up lettuce leaf and slice thin). Slice the avocado lengthwise in thin slices.
5. Add salad, orange sections and avocado to large or individual bowl. Top with scoop of warm millet, and sprinkle with almond slices.
6. Drizzle with olive oil and sprinkle with sea salt and fresh ground pepper.