GRILLED BOK CHOY SALAD
Recipe by The Leek and The Carrot
This is a great side dish for a simple night of grilling. I’d pair it with sausages or simple grilled chicken for a flavorful meal.
Serves 2
Ingredients:
3 tablespoons melted butter
1 tablespoon gochujang
1 tablespoon soy sauce
1 tablespoon honey
2-3 bok choy heads, leaves separated and washed
3 garlic scapes, optional
2 scallions, thinly sliced
1/4 cup cilantro
1/4 cup roasted salted peanuts
2 tablespoons toasted sesame seeds
Directions:
Preheat your grill to high.
In a large bowl, whisk together butter, gochujang, soy sauce, and honey. Reserve about a quarter of the dressing for serving. Add bok choy leaves to the bowl and toss until coated.
Place garlic scapes on the grill directly over heat. Allow to cook for 10 minutes until well softened, chop roughly and place in a small bowl.
Place bok choy leaves on the grill horizontally (so the leaves are perpendicular to holes in the grill grates). Put the stems directly over the flames and overlap leaves so the stems are more exposed to the heat. Cook, for 8-10 minutes, turning at least once. The goal is for the tends to be a little tender and the greens to be wilted but not burnt.
Add scallions, sesame seeds and peanuts to bowl with the grilled scapes. Stir to combine.
When bok choy is finished, place it on a platter. Drizzle reserved sauce over the leaves and then top with crunchy scallion green garlic mixture. Sprinkle with salt and serve.