It’s a long weekend in Canada! I just came back from a 3-day stay in Mont-Tremblant where I had this wonderful and colorful salad. The ingredients are simple but full on flavor. It can be eaten on its own or as a side dish.
- 1 cup uncooked millet, rinsed and drained
- 3 cups water
- 4 tbsp olive oil, divided
- 1 large or 2 medium fennel bulbs, halved and cut into 1/2-inch slices
- 1 large orange, washed and unpeeled, halved and cut into 1/2-inch slices
- 1/2 cup pitted olives
- 1 tbsp white wine vinegar
- Salt and pepper to taste
- Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. Remove skillet from heat and carefully add water. Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes. Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
- While your millet is cooking preheat the oven to 450 F.
- Lay the fennel, olives and orange slices into a pan and pour 2 tbsp olive oil over the top; toss with your hands
- Place in the oven to roast for about 35 minutes, or until fennel has softened and browned around the edges.
- Transfer the cooled millet into a large salad bowl. In a small bowl, whisk together the remaining 2 tablespoons olive oil with white wine vinegar and pour over the millet; stir to combine.
- .Fold roasted fennel, olives and orange the millet. Add salt and pepper, stir and serve.
- Sprinkle with chopped parsley or coriander (I didn’t have any this time).