SORGHUM SALAD RADICCHIO CUPS

September 18, 2017 by Renee Tavoularis

Ingredients

For the DRESSING:

1/4 cup extra virgin olive oil
juice from 1 orange
juice from 1/2 lemon
1 tablespoon white balsamic vinegar
1/2 shallot, minced
sea salt and pepper, to taste

For the SALAD:

1 bunch asparagus (about 10 ounces), ends trimmed and chopped into 1-inch pieces
3 cups cooked sorghum
1 cup chopped cucumber
1 yellow bell pepper, chopped
1/2 cup roasted sunflower seeds
1/2 cup dried tart cherries
1/3 cup fresh basil leaves, chopped
2 small heads radicchio, separated into leaves

Instructions

Make the DRESSING:

• In a small mixing bowl, whisk together the olive oil, orange juice, lemon juice, vinegar, shallot, and salt and pepper to taste.

Blanch the ASPARAGUS:

• Bring a large pot of water to a boil and prepare a large bowl of ice water.
• Add the asparagus to the boiling water and let cook for 60 seconds.
• Use a slotted spoon to transfer the vegetables to the bowl of ice water.
• Cool completely, then strain and place on a clean dish towel or paper towels to remove excess water.

Make the SALAD:

• In a large mixing bowl, toss the dressing with the cooked sorghum, blanched asparagus, cucumber, bell pepper, sunflower seeds, dried cherries, and basil.
• Season with salt and pepper to taste. Spoon the filling into the radicchio leaves. Serve immediately.

The sorghum salad can be made the day before and assembled just before serving. To easily separate the radicchio leaves, score the base with a sharp knife to separate the leaves from the core. Peel each leaf from the base upward.