Thursday, June 29, 2017

Baby Bok Choy Salad

So you know how I JUST went on a whole rant about how people should take salad seriously? Like, two weeks ago? This is not that kind of salad. This is a salad for people who already like salads. This is a salad for people like me, who will quite happily eat a bowl of arugula with olive oil, lemon juice and salt. It's a salad for the kind of person who already wants to eat a bowl of greens- or at the very least the kind of person with a garden bed of bok choy that's bolting faster than you can stir-fry.

They were so cute back in May! Then they got all flowery and un-photogenic.

Have you heard that it's been hot? Thankfully we didn't get hit here nearly as hard as the actual Southwest (the extra mile of elevation helps) but it was in the 95-105 degree range for a week, and the high hasn't really dipped below 80 since. More problematic was how dramatic the transition was: by this posting, our entire spring garden bed has figured out that it was summer and gone to seed. This makes me feel like a sad garden failure. I've also found myself weirdly angry with our zucchini, which have of course taken to this insanely hot weather like the garden champs they are. F**king zucchini.

Is cursing at vegetables allowed on a food blog?

Anyways, if you have some bok choy that is going fast, this is an excellent way to handle it. It's so simple I'd feel ridiculous posting it if using raw bok choy as salad greens wasn't such a novel idea to me. I know, I'm a white girl. To  make it even worse, the recipe is originally Martha Stewart's... which is likely problematic, because my mom has an hors d'oeuvres book of hers from the 80's with a chapter quite literally titled "Drinks in the Oriental Parlor". As a side note, that book is the best/worst thing I've ever seen. Regardless, I have eaten this salad at least three times since my farm-wife first made it for potluck, changing nothing but the kind of nuts and the increasing volume of bok choy flowers. I figure that's a good enough endorsement of the taste, if not the source. So go! Eat some baby bok choy. Even if you don't live in a high desert, you've only got a little time left.

Bok Choy Salad

Adapted slightly from Martha Stewart

A note on the bok choy flowers: I normally find flowers in salads a little obnoxious. Most of the time, I suspect they were added for visual impact only. Bok choy flowers were a lovely surprise- they're a tiny bit sweet, which balanced the rest of the salad nicely- and of course they are readily available to me. That said, if you're not growing your own bok choy (like, you know, a normal person) this thing works just fine without.

4 tsp rice vinegar

1 tsp toasted sesame oil
1 Tbsp soy sauce or tamari
1/2 tsp sugar
5-6 cups baby bok choy, larger leaves cut into a couple pieces
1 Tbsp bok choy flowers (optional)
1/4 cup roughly chopped peanuts or cashews (I've used both!)

Put rice vinegar, sesame oil, soy sauce and sugar in a jar and shake until the sugar is dissolved. Alternately, you could do this in a bowl with a whisk. Toss dressing with bok choy- I found I wanted almost all the dressing, but this is of course personal- then add the nuts and flowers (if using) and toss once more.

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