Bok choy adds a funky edge to our riff on a classic steak house salad, with far deeper flavor than lettuce.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Photography: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 2 bok choy halves, 2 tbsp. dressing, 1/4 cup tomatoes, and 1 tbsp. onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over high. Coat pan with cooking spray. Place bok choy halves, cut side down, on pan. Cook 2 minutes per side, until both sides are marked and lightly charred. Remove from pan.

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  • Stir together buttermilk, blue cheese, vinegar, sugar, and pepper in a bowl. Place bok choy halves, cut side up, on a serving platter. Top evenly with buttermilk dressing, and sprinkle evenly with tomatoes and fried onions.

Nutrition Facts

80 calories; fat 4.2g; saturated fat 1.9g; mono fat 1.6g; poly fat 0.5g; protein 4g; carbohydrates 7g; fiber 2g; cholesterol 6mg; iron 1mg; sodium 196mg; calcium 179mg; sugars 4g; added sugar 1g.
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