This sorghum recipe is from chef Mike Lata of Fig in Charleston, S.C. and will work with just about any green salad.
For The Vinaigrette:
1 tablespoon shallots, minced
1 teaspoon Dijon mustard
1/4 cup sherry vinegar
1/2 cup canola oil
1 tablespoon walnut oil
1 1/2 tablespoons sorghum syrup
1/8 teaspoon salt
For The Salad:
1/2 cup carrots, julienned
1 bunch (about 10 cups) kale, stemmed and torn
1/2 cup red onions, thinly sliced into half-moons and rinsed
2 large hard-boiled eggs, quartered lengthwise
1 tablespoon toasted sesame seeds
Sorghum vinaigrette to taste
- For the vinaigrette, put shallots, mustard and vinegar in a bowl and slowly whisk in the canola oil. Add the walnut oil, sorghum and salt, whisking to incorporate.
- For the salad, blanch carrots in boiling water for about 30 seconds, then plunge in cold water to stop the cooking. Drain and reserve. Put kale, onions and carrots into a large bowl and dress with about 1/4 cup of the vinaigrette. Garnish with the eggs and sprinkle the sesame seeds over the salad. Serve family style on a large platter with the rest of the dressing on the side.
Photo by Rina Rapuano for NPR