Perfect for a light spring meal, this warm salad features two of the season’s loveliest vegetables. If you’ve never tried roasted radishes, you’re in for a treat: Roasting makes them sweeter with a juicy texture. Instead of the fried millet, you can use any fried grain you like; I just prefer a small one like millet, quinoa, or bulgur.
How to Make It
Preheat oven to 425°F.
Place asparagus and radishes on a jelly-roll pan. Drizzle with 1 tablespoon oil; toss gently to coat. Sprinkle with 1/4 teaspoon salt. Roast at 425°F for 15 minutes or until crisp-tender and lightly browned, stirring after 8 minutes.
Combine 1 1/2 tablespoons oil, 1/4 teaspoon salt, vinegar, thyme, mustard, and pepper in a small bowl, stirring well with a whisk. Add 1 tablespoon vinaigrette to Crunchy Fried Millet; toss to coat.
Divide radish mixture evenly among 4 plates; drizzle remaining vinaigrette evenly over salads. Spoon about 3 tablespoons Crunchy Fried Millet mixture over each salad.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon, placing 1 egg on each salad.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice