It's all about layering flavors in this colorful company-worthy salad: a garlicky sumac yogurt sauce is spread on the plate, then topped with chewy sorghum, roasted carrots, blanched dandelion greens, and delicate celery leaves.

Martha Stewart Living, April 2018


Credit: Louise Hagger

Recipe Summary

20 mins
1 hr 20 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Toss carrots, garlic, bay leaf, and thyme with oil on a rimmed baking sheet. Season with kosher salt and pepper. Roast, turning carrots occasionally, until tender and caramelized, 35 to 40 minutes. Remove from oven; let cool slightly.

  • Meanwhile, prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add greens and cook until bright green and just tender, 1 minute. Transfer to ice-water bath; drain.

  • Remove garlic skins and mash cloves in a bowl. Whisk in yogurt and sumac. Season with salt and pepper. Let stand until sumac has started to tint yogurt, about 30 minutes.

  • Spread yogurt mixture on a serving platter. Top with sorghum, greens, and carrots. Drizzle with oil and season with flaky salt and pepper. Sprinkle with celery leaves. Serve immediately.