Seared Baby Bok Choy with Bacon Vinaigrette
Instructions:
An unusual side dish that’s lovely with a nice piece of
salmon or other full-flavored fatty fish. You can grill the
bok choy instead of sear it if you like.
Other vegetables you can use: bok choy, Napa cabbage
(cut lengthwise into long spears), endive (halved
lengthwise), or radicchio (quartered).
11/2 to 2 pounds Shanghai or (baby) bok choy, parboiled and shocked
6 ounces bacon, finely chopped
3 tablespoons sherry vinegar or white wine vinegar
Salt and freshly ground black pepper
5 tablespoons neutral oil, like grapeseed or corn
MAKES: 4 servings
TIME: 25 minutes
- Cut the bok choy in half lengthwise and put the cut side down on paper towels to drain. Meanwhile, put the bacon in a small pan over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, about 10 minutes.
- Turn off the heat, add the vinegar, sprinkle with salt and a good amount of pepper, and then whisk in 3 tablespoons of the oil (it won’t fully emulsify). Set aside.
- Put a large, wide skillet over high heat. When it’s very hot, add the remaining neutral oil and put a few pieces of bok choy, cut side down, in the pan (it will spatter, so be careful). Do not overcrowd the pan; you want at least an inch on all sides between the pieces. Cook the bok choy without moving it until the cut side is dark brown and slightly charred. Continue cooking the bok choy in batches.
- Pile the seared bok choy on a platter in a serving bowl; give the bacon vinaigrette a stir and drizzle it over the bok choy. Serve warm or at room temperature.
- Seared Baby Bok Choy with Chile Vinaigrette.
- Substitute 1 or 2 tablespoons minced fresh chiles (like jalapeño or Thai) or hot red pepper flakes for the bacon and rice vinegar for the sherry vinegar. Instead of Step 2, mix the chiles, vinegar, 1/4 cup neutral oil, and 1 teaspoon each minced garlic and sugar to make the vinaigrette.
- Seared Baby Bok Choy with Black Vinegar.
- Sweet and smoky, Chinese black vinegar is available at most Asian markets: Substitute 1 tablespoon each minced fresh ginger and garlic for the bacon and black vinegar for the sherry vinegar. For Step 2, cook the ginger and garlic in the 3 tablespoons oil for a minute (don’t brown it), then drizzle in the black vinegar and a couple teaspoons soy sauce.