At this time of the year, the grill rules at my house. Because let's face it, doesn't everything taste better grilled? So when I prepare one of my favorite Asian vegetables, bok choy, you can be sure it won't be in the wok.
For this salad, it's best to use baby bok choy that's about 4 to 5 inches long. Chop off the top leaves as they will burn on the grill, then cut the bok choy in half lengthwise. Wash well and dry thoroughly. An easy way to remove the dirt from the crevices is to fill the kitchen sink with cold water, add the bok choy, and give it a swish or two. The dirt will settle to the bottom.
A simple marinade using only 3 ingredients will double as the dressing. Quick and easy.
Grilled Bok Choy Salad
- 12 baby bok choy
- 5 radishes
- 1 cup frisee, chopped
Chop leaves off of bok choy, then slice in half lengthwise. Wash carefully to remove all the dirt and dry thoroughly. Wash radishes and cut them in half lengthwise. Heat grill to high. Mix together marinade ingredients in a bowl. Add bok choy and radishes and set aside for a minute or two. Remove from marinade (DO NOT DISCARD), and grill until lightly charred. Allow to cool to room temperature, add frisee, and toss with remaining marinade. Serve.
- 4 T. seasoned rice vinegar
- 2 T. fish sauce
- 1 T. sesame oil
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