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Crispy Grain Salad with Peas and Mint
Credit:
Louise Hagger
Recipe Summary
prep: 20 mins
total: 1 hr 30 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
2 cups Cooked Quinoa
2 cups Cooked Millet
4 cups safflower oil
Kosher salt
1 cup fresh or frozen peas
1 tablespoon white-wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon honey
3 tablespoons extra-virgin olive oil
Pinch of red-pepper flakes
4 cups tender greens, such as pea shoots, baby kale, baby spinach, or a combination
1/3 cup thinly sliced fresh mint leaves
2 scallions, trimmed and thinly sliced
Variations
You can also skip flash-frying and simply use steamed grains for this salad; start with step 2.
Gallery
Crispy Grain Salad with Peas and Mint
Credit:
Louise Hagger
Recipe Summary
prep: 20 mins
total: 1 hr 30 mins
Yield: Serves 4 to 6
Gallery
Crispy Grain Salad with Peas and Mint
Credit:
Louise Hagger
Crispy Grain Salad with Peas and Mint
Credit:
Louise Hagger
Crispy Grain Salad with Peas and Mint
Recipe Summary
prep: 20 mins
total: 1 hr 30 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 20 mins
total: 1 hr 30 mins
Yield: Serves 4 to 6
prep: 20 mins
total: 1 hr 30 mins
prep:
20 mins
total:
1 hr 30 mins
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 2 cups Cooked Quinoa
- 2 cups Cooked Millet
- 4 cups safflower oil
- Kosher salt
- 1 cup fresh or frozen peas
- 1 tablespoon white-wine vinegar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon honey
- 3 tablespoons extra-virgin olive oil
- Pinch of red-pepper flakes
- 4 cups tender greens, such as pea shoots, baby kale, baby spinach, or a combination
- 1/3 cup thinly sliced fresh mint leaves
- 2 scallions, trimmed and thinly sliced
Directions
Spread grains on a paper towel-lined baking sheet; let stand 1 hour. Heat safflower oil in a large pot until a thermometer reaches 350 degrees. Add grains, a cup at a time. Cook until golden and crisp, about 2 minutes. Remove with a fine sieve; transfer to another paper towel-lined sheet. Season with salt. (Return oil to 350 degrees before frying subsequent batches.)
Prepare an ice-water bath. Cook peas in a pot of salted boiling water until just tender and bright green, about 2 minutes. Transfer to ice-water bath; drain.
In a small bowl, whisk together vinegar, lemon juice, and honey. Slowly drizzle in olive oil. Season with salt and red-pepper flakes.
In a large serving bowl, combine tender greens, fried grains, peas, mint, and scallions. Drizzle with vinaigrette. Season with salt and serve immediately.
Variations
You can also skip flash-frying and simply use steamed grains for this salad; start with step 2.
Variations
You can also skip flash-frying and simply use steamed grains for this salad; start with step 2.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Crispy Grain Salad with Peas and Mint
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Crispy Grain Salad with Peas and Mint
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
