![Pasta With Tomatoes, Greens and Ricotta](https://static01.nyt.com/images/2015/10/07/dining/07MARTHA/07MARTHA-mediumThreeByTwo440-v2.jpg?width=1280&quality=75&auto=webp)
Warm Millet, Carrot and Kale Salad With Curry-Scented Dressing
![Warm Millet, Carrot and Kale Salad With Curry-Scented Dressing](https://static01.nyt.com/images/2013/01/15/science/16recipehealth/16recipehealth-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 1bunch of black kale (cavolo nero), 10 to 12 ounces, stemmed and washed thoroughly
- Salt to taste
- 2teaspoons canola oil, rice bran oil or extra virgin olive oil
- ⅔cup millet
- 2cups water or blanching water from the kale
- 2teaspoons extra virgin olive oil
- ½pound carrots, peeled and thinly sliced on the diagonal
- ½cup chopped cilantro
- 1tablespoon nigella seeds
- 2tablespoons fresh lemon juice
- 2teaspoons seasoned rice vinegar
- 1teaspoon sweet curry powder
- Salt and freshly ground pepper
- 4tablespoons grape seed oil, rice bran oil, canola oil or extra virgin olive oil
- ¼cup buttermilk
For the Dressing
Preparation
- Step 1
Separate the kale into two unequal bunches, with about two thirds in one bunch. Wash and dry the smaller bunch, roll the leaves in paper towels and set aside. Blanch the rest in a pot of boiling salted water for 1 to 2 minutes. Remove from the pot with a slotted spoon or skimmer, transfer to a bowl of cold water, drain and squeeze out excess water. Cut the squeezed bunch of kale crosswise into thin slices and set aside. Measure out 2 cups of the blanching water.
- Step 2
Heat 2 teaspoons of oil over medium-high heat in a heavy 2- or 3-quart saucepan. Add the millet and toast, stirring, until it begins to smell fragrant and toasty, 3 to 5 minutes. Add the 2 cups of kale water. If not using the kale water add 2 cups water and salt to taste, and bring back to a boil. Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy. Turn off the heat, place a clean dish towel over the pot and return the lid. Let sit for 10 to 15 minutes, then transfer the cooked millet to a baking sheet or a shallow pan and spread out in an even layer to cool. This helps prevent clumping.
- Step 3
Meanwhile, make crispy kale with the remaining kale. Heat the oven to 300 degrees. Line 2 baking sheets with parchment. Make sure that your kale leaves are dry. Tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 22 to 25 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Once the kale is crisp, season to taste with salt. Allow to cool.
- Step 4
Whisk the dressing ingredients together in a small bowl or measuring cup, then transfer to a wide skillet. Add the millet, blanched kale, carrots, and nigella seeds and heat everything together over medium heat, stirring to combine well, until sizzling. Stir in the cilantro just before serving. Serve with the crispy kale crumbled over the top.
- Advance preparation: The cooked millet and the blanched kale will keep for three days in the refrigerator.
Private Notes
Cooking Notes
First time making millet. It came out fluffy and tasty. I like this salad.
I made this with quinoa because I didn't want to shop for millet--it worked well. I added scallions and avocado--both good--but completely forgot the buttermilk, With all that, it was quite good, and probably very similar in taste to what the recipe intended.
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