Whole grain (and gluten-free) sorghum adds a nutty chew to this warm salad. You don’t have to sear the lettuce, but it adds a smoky char and elegance to make it a touch more extraordinary. A herbed, creamy coconut and tofu dressing holds it all together.
Tip! Make it in 30 minutes
If you’re crunched for time, feel free to use quinoa (ready in about 15 minutes) or cooked chickpeas in place of sorghum.
3 cups water
1 cup dry sorghum
1 large head romaine, halved lengthwise
1 tsp extra-virgin olive oil
1 cucumber, halved lengthwise and peeled into strips or sliced
Green Goddess Dressing
1/2 cup canned coconut milk (preferably full fat)
1/3 cup silken tofu
1 tsp lemon zest
2 Tbsp lemon juice
1/4 tsp salt
1 cup packed mixed fresh leaf herbs (like basil and mint)
In medium saucepan, bring water and sorghum to a boil, reduce to a simmer, cover and cook for 40 to 50 minutes, until tender. Drain excess water and transfer to large bowl.
Meanwhile, heat large griddle pan or skillet over medium heat. Lightly coat romaine with olive oil and sear cut-side down, for 3 to 5 minutes, until char marks appear. Cut lettuce crosswise into strips; add to cooked sorghum with cucumber.
In blender or food processor, purée all dressing ingredients until creamy. Store airtight in refrigerator until ready to use, up to 4 days. Add 1/2 cup dressing to salad, toss to combine and serve.