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.

1 hour 20 mins 20 mins Serves 4 to 6
TOTAL TIME PREP YIELD

INGREDIENTS

  • 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

Bertolli Rich Taste Extra Virgin Olive Oil 1.5 L
$12.99 for 1 item thru 06/03


  • Kosher salt and freshly ground pepper
  • 4 ounces dandelion greens, cut into 3-inch pieces
  • 1 cup Greek yogurt

DANNON Light & Fit Light Non-Fat Vanilla Greek Yogurt 5.3 Oz 4 pack
$6.00 for 2 item thru 06/20


  • 1/4 teaspoon ground sumac
  • 1 cup Cooked Sorghum
  • Flaky sea salt, such as Maldon, for serving
  • 1/4 cup celery leaves, for serving

DIRECTIONS

1. 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.

2. 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.

3. 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.

4. 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.



Source: www.marthastewart.com

Commentaires

Enregistrer un commentaire

Posts les plus consultés de ce blog

Grilled Chicken Caesar Salad Wrap

-
Image
This chicken Caesar salad wrap recipe is elevated by the irresistible smoky flavor of grilled chicken and grilled romaine. Whisk together this easy Caesar salad dressing, toss with the grilled chicken and romaine and wrap it all together for a delicious lunch or dinner. Ingredients 4 servings 3 tablespoons lemon juice 2 tablespoons extra-virgin olive oil                       Bertolli Extra                         Virgin Olive Oil                          17 Fl Oz$9.49 for 1 item                           Thru 01/01 2 tablespoons low-fat mayonnaise 1 clove garlic, minced ½ teaspoon freshly ground pepper 2 boneless, skinless chicken breasts (about 1 pound total), trimmed ⅛ teaspoon salt          ...
Lire la suite

Gazpacho Salad with Croutons

-
Image
Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado. 25 mins 15 mins 4 TOTAL TIME PREP SERVINGS INGREDIENTS 1/4 small sweet onion, such as Vidalia, or red onion, diced (1/4 cup) 1 small clove garlic, peeled 1 teaspoon Dijon mustard 1 tablespoon sherry vinegar 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound small tomatoes, such as Campari, sliced crosswise 1 yellow bell pepper, seeded and cut into 1-inch pieces 1 mini cucumber, cut into 1/2-inch half-moons 2 slices country-style bread (2 ounces), crusts removed DIRECTIONS 1. Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. 2. Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper. 3....
Lire la suite