Fresh Bok Choy Salad
Before you balk at this bok choy salad, you should know that I am not a salad person, and I don’t really trust the people who say they are. Most salads are kind of sad; a handful of wilted lettuce covering a few limp slices of cucumber and one miserable carrot. This kind of sad salad makes me agree with Homer:
But then there’s Saladish! The whole point of Saladish is that vegetables can be delivered in a whole new way; one that is fresh and toothsome and fun. Hence this fresh bok choy salad.
This bok choy salad recipe is adapted from Ilene Rosen’s Saladish. If you haven’t checked this innovative cookbook out, I highly recommend it. Review coming soon!
I did somewhat change the recipe. Rosen calls for lemon onions, which are basically onions soaked in lemon juice overnight to “mellow the onions.” I would like to say that omitting the onions was a conscious choice, but the truth was that I just didn’t have onions. So I added garlic instead. I think it imparts a more musky, fermented flavor that contrasts with the freshness of everything else.
If you don’t know which parts of bok choy to use, don’t worry; I didn’t either. For our purposes, you will only want the green part. Feel free to add fresh herbs; they make everything better. Enjoy!
- 2 tablespoons minced garlic
- 3 tomatoes, sliced into wedges
- 4 stalks bok choy, trimmed and sliced into ribbons
- 3 tablespoons lemon juice
- 1/4 cup olive oil
First, arrange the wedges in a serving bowl. Sprinkle with salt and pepper. Add the garlic, lemon juice, and olive oil. Heap the bok choy on top, and toss to combine. Season to taste.