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 

JJ Johnson
February 2018

Gallery

Credit: Johnny Miller

Recipe Summary

total:
20 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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