Sorghum Salad With Carrots And Dandelion Greens Recipes

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SORGHUM SALAD WITH CARROTS AND DANDELION GREENS

It's all about layering flavors in this colorful company-worthy salad: a garlicky sumac yogurt sauce is spread on the plate, then topped with chewy sorghum, roasted carrots, blanched dandelion greens, and delicate celery leaves.

Provided by Martha Stewart

Categories     Salad Recipes

Time 1h20m

Yield Serves 4 to 6

Number Of Ingredients 12



Sorghum Salad with Carrots and Dandelion Greens image

Steps:

  • Preheat oven to 400 degrees. Toss carrots, garlic, bay leaf, and thyme with oil on a rimmed baking sheet. Season with kosher salt and pepper. Roast, turning carrots occasionally, until tender and caramelized, 35 to 40 minutes. Remove from oven; let cool slightly.
  • Meanwhile, prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add greens and cook until bright green and just tender, 1 minute. Transfer to ice-water bath; drain.
  • Remove garlic skins and mash cloves in a bowl. Whisk in yogurt and sumac. Season with salt and pepper. Let stand until sumac has started to tint yogurt, about 30 minutes.
  • Spread yogurt mixture on a serving platter. Top with sorghum, greens, and carrots. Drizzle with oil and season with flaky salt and pepper. Sprinkle with celery leaves. Serve immediately.

1 pound carrots, peeled and cut on the bias into 2-inch pieces
6 cloves garlic, skins on
1 dried bay leaf
3 sprigs thyme
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 ounces dandelion greens, cut into 3-inch pieces
1 cup Greek yogurt
1/4 teaspoon ground sumac
1 cup Cooked Sorghum
Flaky sea salt, such as Maldon, for serving
1/4 cup celery leaves, for serving

HOW TO COOK SORGHUM

Sorghum might just be the next it grain, thanks to its pleasing chew and subtly sweet flavor. Having a batch ready to go in the fridge is like money in the bank -- learn how to get the texture just right, then try our Sorghum Salad with Carrots and Dandelion Greens.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h5m

Yield Makes about 4 cups

Number Of Ingredients 2



How to Cook Sorghum image

Steps:

  • Bring a pot of water to a boil; seasongenerously with salt. Add sorghum;reduce heat to a low, steady simmer.Cover and cook, stirring occasionally,until chewy and tender, 50 to 60 minutes.Drain. Use immediately, or spreadon a rimmed baking sheet to let cool.

Kosher salt
1 cup sorghum

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