Herbed Kale & Sorghum Salad

Ingredients

• 1/2 cup pearled sorghum
• 1/4 cup white wine vinegar (divided)
• 2 tablespoons olive oil
• 2 tablespoons minced shallots
• 1/2 teaspoon anchovy paste
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/2 teaspoon minced lemon zest
• Salt and black pepper to taste
• 3 cups roughly torn lacinato kale
• 1 cup halved and thinly sliced mini cucumbers (or English)
• 1 cup halved yellow cherry tomatoes
• 1 cup white beans (Great Northern, Cannellini, or Garbanzo)
• 1 cup diced marinated or regular feta
• 2 tablespoons chopped fresh Basil
• 2 tablespoons chopped fresh parsley

Instructions

1. 1

   Toast sorghum in a saucepan over medium heat for 1 minute. Add 2 cups water to saucepan and bring to a boil over high heat, reduce to a simmer over medium-low, cover and cook until grains are tender and liquid is nearly absorbed 35–40 minutes; drain if needed. Stir in 1 tablespoon vinegar; set aside to cool.

2. 2

   Meanwhile, whisk together remaining 3 tablespoons vinegar, oil, shallots, anchovy paste, Dijon, honey, and lemon zest in a large bowl for the vinaigrette; season with salt and pepper.

3. 3

   Add sorghum, kale, cucumber, tomatoes, beans, feta, basil, and parsley to bowl with vinaigrette; toss to coat.