If you haven’t tried bok choy in a salad, you’re in for a treat. Flavorful with a pleasant crunch, it really stands out when paired with this bright dressing and the sweetness of basil.
Bowery Bok Choy and Basil with Ginger Orange Vinaigrette
Prep: 5 minutes Serves 4
Made for Bowery By
Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.
Featured Bowery Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon finely grated fresh ginger
- kosher salt
- Bowery Bok Choy, 4.0 oz, lightly chopped
- 3-4 Bowery Basil leaves
- Optional: pomegranate seeds, Aleppo pepper (for serving)
- Whisk oil, vinegar, orange juice and ginger together in a small bowl. Season with salt.
- Toss bok choy with dressing and top with basil, Aleppo pepper and pomegranate seeds (if using) on top.
- Do ahead: Orange vinaigrette can be made 1 day ahead, store in an airtight container and chill.