Johnny Miller
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 8

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

How to Make It

Step 1    

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.


Step 2    

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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