Fresh ginger warms up the soy-citrus dressing in this hearty spinach salad from New York chef JJ Johnson. He pops sorghum into fluffy kernels, just like popcorn, for an addictive crunchy garnish.
Slideshow:More Spinach Recipes
1/4 cup popping sorghum (or 1 cup store-bought popped sorghum or plain
Freshly ground black pepper
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons minced shallot
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon minced peeled ginger
1 teaspoon honey
2 tablespoons olive oil
1 1/2 pounds regular or curly spinach, stemmed, large leaves torn
1 medium seedless cucumber, thinly sliced
1 cup thinly sliced red onion
How to Make It
Heat a medium saucepan over moderate heat. Add the sorghum and cook, stirring constantly with a wooden spoon, until the grains pop, about 3 minutes. Once the popping stops, transfer to a plate to cool. Sprinkle lightly with salt.
In a large serving bowl, whisk together the orange juice, lemon juice, shallot, soy sauce, Dijon mustard, ginger, and honey. Gradually whisk in the oil in a slow, steady stream until emulsified. Season with salt and pepper. Add the spinach, cucumber, and red onion, and toss. Top with the popped sorghum, and serve.
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