- 1 cup (250 mL) millet
- 2 cups (500 mL) Campbell’s Ready to Use Vegetable Broth
- 1/2 cup (125 mL) pine nuts, toasted
- 5 medium zucchini
- 2 tsp (30 mL) sea salt
- 3 tbsp (45 mL) olive oil
- Juice of 2 lemons
- 2 tsp (30 mL) tarragon, minced
- 2 tsp (30 mL) chervil, minced
- 2 tsp (30 mL) flat leaf parsley, minced
- 2 tsp (30 mL) chives, minced
- Pinch of pepper
- 2 tsp (30 mL) shallot, minced
- 2 tsp (30 mL) shaved Parmesan Reggiano
- Preheat oven to 200°C. Spread 1 cup of millet on a baking sheet and toast for 5 minutes. Bring 2 cups of Campbell’s broth to a boil in a medium pot with a tight fitting lid. Add toasted millet; cover, reduce heat to medium-low and simmer until all the water is absorbed, about 20 minutes. Rinse in a fine colander and set aside to cool.
- In the warm oven, toast pine nuts for 5 minutes or until golden brown and crackling a bit as they are removed from the oven. Set aside to cool.
- Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline. Discard the core. Place ribbons into a colander, sprinkle with salt, and let drain while the millet cooks. Pat dry with a paper towel.
- Whisk together the olive oil, lemon juice, minced herbs, and pepper in a serving bowl. Fold in prepared millet. Add the zucchini, shallot, and pine nuts. Toss to combine. Sprinkle with shaved parmesan. Serve immediately.
- Serves 4.
- Pairs well with grilled fish.
- Dressing can be made in a blender or food processor by combining olive oil, lemon juice, minced herbs, and pepper and pulsing or blending until completely immersed.
- For the zucchini, if you do not have access to a mandoline (hand slicer), trim the base of the zucchini and shave lengthwise with a vegetable peeler, turning the zucchini at intervals to help maintain stability and shape.
- Grain Substitution: Salad can be easily replicated with a delicate grain like quinoa or pasta like pearl couscous or orzo.
- Substitute Campbell’s® No Salt Added Vegetable broth to make this recipe gluten-free (940 mg of sodium per recipe serving).