Saturday, April 7, 2012

Bok Choy Salad

I had an entire head of bok choy and no appetite for anything Asian.

So, I took to Google and searched for "unusual bok choy recipe."

To my delight, I found an idea from a blogger who I happen to know in real life (outside the blogosphere!).

The Dirty Radish had a recipe for raw baby bok choy salad.  Like her, I had never before considered the possibility of eating bok choy raw.  It's amazing!

Her recipe still skewed a bit Asian for my taste last evening, but I used the concept, and sliced the stems very thinly, as she suggested.  My bok choy was decidedly not "baby" bok choy, but it wasn't too bitter at all.  The resulting salad was delicious.

My husband and I split what turned out to be about four cups of bok choy.  What a way for each of us to get 1/3 of our recommended daily allowance of calcium (more, in fact, than in a glass of milk).

Head of bok choy, leaves chopped and stems sliced thinly
Raisins (to taste)
Walnuts (to taste)
Olive oil (to tatste)
Balsamic vinegar (to taste)

I am in the middle of reading "Eat to Live" by Dr. Furhman.  This salad was my recognition that "the salad is the main dish."

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