Sorghum Salad with Carrots and Dandelion Greens

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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

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