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
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!