Friday, June 24, 2011

Honest Cooking

I've got to be honest that sometimes I get a seemingly good idea for a dish and then it totally flops when I actually make it.  That would be the case with this strawberry millet salad.

It looks pretty, right?  And it tasted good right after I made it.  But after the flavors melded overnight, this stuff got very...fragrant.  And just weird.  










But maybe there's hope for it!  I think if I added the strawberries fresh, right when I serve this salad and it might be good.  And if I nixed the garlic oil.  Basically, the strawberry vinegar is a winner and I know it'll be great in some kind of grain salad someday. 

But maybe you'll like it?  Or you'll just read this to know what not to do?

Strawberry Millet Salad
2 cups cooked and cooled millet
Handful Italian parsley, chopped
2 green onions, chopped
1/4 cup roasted almonds, chopped
1 cup freshly picked strawberries, sliced
2 Tbsp. garlic olive oil (think about this for a while before using)
2 Tbsp. strawberry balsamic vinegar
Sea salt
Lots of freshly ground black pepper

Gently toss together the millet, parsley, onions, almonds and strawberries.  In a little bowl, whisk together the oil, vinegar, salt and pepper.  Pour over salad and gently toss again.  Eat right away!



3 comments:

Catherine said...

What about an orange-infused olive oil instead? I saw that as a suggested pairing for strawberry balsamic once.

The garlic oil does sound . . . weird. We all have those moments, though! :)

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