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Millet Panzanella Salad d with Asiago Croutons - CaliZona

8 - 10 servings

Ingredients

Millet

  • 1 Cup Dried Millet
  • 2 Cups Filtered Water
  • 1 Vegetable Bouillon Cube -  unsalted
  • 1/2 Teaspoon Sea Salt

Salad

  • 1 Container Cherry Tomatoes - sliced in half
  • 1 Roasted Red Bell Pepper - roasted and diced
  • 1 Roasted Yellow Bell Pepper - roasted and diced
  • 1/2 Cup about a 1/4 Red Onion - Minced
  • 2 Cups Fresh Basil - torn
  • 1 Cup Asiago Cheese -  finely shredded

Dressing

  • 1/3 Cup Extra Virgin Olive Oil
  • 3  Tablespoons White Wine Vinegar or Champagne Vinegar
  • 2  Cloves Garlic - minced
  • 1  Teaspoon Sea Salt
  • 1  Teaspoon Black Pepper

Croutons

  • 4 Cups Country Bread like Ciabatta - torn
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Asiago Cheese - finely shredded

Instructions

Millet

  1. Measure the millet and rinse in a fine mesh colander.
  2. Add the millet to a small saucepan, add the water, bouillon, and salt.   Bring to a boil, then mash up the bouillon.
  3. Reduce the heat to a simmer, cover and cook for 15 - 20 minutes, undisturbed, until all the water is absorbed. ( I use a saucepan with a glass lid so it's easy to see if the liquid is gone.)
  4. Remove the pan from the heat and let sit for 10 minutes with the lid on.
  5. Dump into a bowl and fluff up with a fork, then let cool completely.

Veggies & Cheese

  1. Roast the peppers on the stovetop on medium high heat.  A gas stove works the best but it will work fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems.  Set aside.
  6. Mince the onion, slice the tomatoes in half and shred the cheese with the small holes of the cheese grater. (shred enough for the croutons as well) Set aside.

Dressing

  1. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper.

Croutons

  1. You can use day old bread, I used fresh and it worked out nicely.
  2. Tear the bread into small pieces.
  3. In a large straight sided pan, add the oil and turn the heat to medium-low.
  4. Heat up the oil, then add the bread.
  5. Stir continually until they get crispy. (about 10 minutes)
  6. Add the Asiago and stir until melted and lightly Golden. (Some Asiago will stick to the pan)

Assembly

  1. When the millet is cooled down, add the veggies, cheese and dressing.
  2. Mix well, then tear the basil into small pieces and stir them in.
  3. Add the croutons to individual salads to keep them crispy.
  4. If you have leftovers you will want to re-heat the croutons to get them crispy again.