CRISPY GRAIN SALAD WITH PEAS AND MINT

Crispy Grain Salad with Peas and Mint image

Provided by Martha Stewart

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 13

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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

Steps:

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.