Name: Bok Choy Salad with Sesame Almond Crunch
Total time: 2700 s
Yield: Serves 2
Cuisine: Asian
Ingredients: 1 cup Slivered Almonds; 5 tablespoon Granulated Sugar; 1/3 cup Sesame Seeds; 1/4 cup Grapeseed Oil; 2 tablespoon Rice Vinegar; 2 tablespoon Soy Sauce; 6 Scallion; 1.5 pound Bok Choy

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It turns out bok choy makes an excellent salad, and a bold, salty-sweet dressing is just what slightly bitter bok choy needs! The most fun part about this recipe, however, is the sesame-almond crunch, a mix of melted sugar, toasted almonds and sesame seeds, that comes together in a flash and disappears about as quickly.

Alexandra's Kitchen

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Ingredients

- Serves 2 +

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1 cup Slivered Almonds

5 tablespoon Granulated Sugar

1/3 cup Sesame Seeds

1/4 cup Grapeseed Oil

2 tablespoon Rice Vinegar

2 tablespoon Soy Sauce

6 thinly sliced Scallion

1.5 pound Bok Choy

Directions HIDE IMAGES

STEP 1

Preheat oven to 350 degrees F (175 degrees C).

STEP 2

Spread Slivered Almonds (1 cup) in a single layer on a baking sheet, and bake for 7-10 minutes, until golden brown. Set aside.

STEP 3

Sprinkle Granulated Sugar (2 tablespoon) in an even layer over the bottom of a saucepan set over medium heat. The moment the sugar is completely liquefied, add almonds, stirring briskly to coat, then Sesame Seeds (1/3 cup), stirring until evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer nut mixture to a plate and let cool.

STEP 4

In the same saucepan, bring the Granulated Sugar (3 tablespoon), Grapeseed Oil (1/4 cup), Rice Vinegar (2 tablespoon), and Soy Sauce (2 tablespoon) to a boil, and whisk until sugar is dissolved. Add Scallion (6) and remove from heat. Dressing can be used while warm or cool.

STEP 5

Meanwhile, slice the Bok Choy (1.5 pound) crosswise into 1/2-inch pieces. Place bok choy in a large bowl, and toss with dressing. Just before serving, add the nut mixture and toss well.

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