Baby Bok Choy was on sale this week at our local market. I was determined to create a new colorful and crunchy salad using the baby bok choy as the base green. I added bright tomatoes and peppers for color and green apples for crunch. I finished the salad off with a sprinkling of dried cranberries and toasted sesame seeds. It was delicious with a surprising array of colors and textures.
It was a simple salad that create a wow for both the eye and the palate. Bok Choy stands up well to dressing since it has a firmer texture than lettuce, so this salad can be prepared several hours in advance with dressing drizzled right atop the salad ingredients. It is best to toss right before serving.
2-3 heads of baby bok choy or 1 small head of bok choy, soaked, rinsed and cut into small pieces (see kosher notes)
1/2 pint of colorful small tomatoes
1 pepper, cut into small pieces
1 small granny smith apple, diced
handful of dried cranberries
sprinkle of toasted sesame seeds
dash of salt and black pepper
sprinkle of lemon juice or balsamic vinegar
sprinkle of garlic
drizzle of olive oil
Clean and cut all ingredients. Add dressing ingredient directly onto the vegetables, sprinkling lemon juice or balsamic vinegar on the apples to prevent oxidation, especially if making in advance. Toss shortly before serving,
Kosher laws disallow the eating of any whole insects and therefore most greens require a process of soaking and rinsing. Kashrut authorities differ somewhat on the proper checking of leafy vegetables. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using greens such as bok choy.