I stuck with Candle Cafe for another salad. I had a lot of veggies and it sounded really good. It was a Toasted Millet Salad with Roasted Garlic Chickpeas and Curry Miso Vinaigrette. It was my first foray with Millet – not really sure what took me so long. The twist here reminded me of making Pilaf where the Millet is toasted prior to cooking. The recipe called for cooked Chickpeas, however my very favorite way to cook them is in a pan on lowish heat with a few drops of toasted sesame oil and a big ol’ heaping pile of garlic. It roasts the garlic and yums up the chickpeas at the same time, YUM~!
I was really intrigued with the salad dressing. I like Miso, and have seen many recipes for miso dressing, but I haven’t used it as the main component in a dressing and I really enjoyed it. The curry gave it the extra deliciousness that made it fan-freaking-tastic. I LOVED it and I think this may be my new favorite salad dressing. My only complaint with the dressings in the cookbook are the quantities of oil it calls for. The Curry Miso dressing called for 1 1/4 cups (YES – CUPS!!!) I didn’t add nearly that much, probably closer to 1/3 of a cup. My dressing was really, really thick. I could have cut it down, but I like to try recipes close to the original for the dry run and then change it up to suit myself =)
I will absolutely keep this dressing handy and make it again (and again and again.)