If you’ve never tried sorghum (a hearty, chewy grain), this is the perfect entryway salad: it’s used in two ways so you can taste its full potential. First, the grain is cooked in boiling salted water (similar to how you would cook farro or barley) until tender. After tossing the cooked grains with a variety of fresh herbs, Bibb lettuce, and a simple homemade basil oil, you’ll top the salad with popped sorghum, which is basically tiny popcorn. We love it as a cute, crunchy, and healthier alternative to croutons, but popped sorghum has uses way beyond salad. Use it to sprinkle onto soups or tossed into a trail mix.