Ingredients
The following ingredients have 2 Servings
- 1½ pounds bok choy, thinly sliced and soaked in cold water to allow dirt to settle, then drained—it’s OK if a little water is clinging to the greens
- 1 cup slivered almonds
- 1/4 cup sugar
- ⅓ cup sesame seeds
- 1/2 teaspoon flaky sea salt, such as Maldon, or 1/4 teaspoon kosher salt
- 1 to 3 tablespoons sugar, see notes above
- ¼ cup grapeseed oil or olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 6 green onions, thinly sliced
Instruction
- If you haven’t prepared the bok choy, slice it crosswise into ½-inch pieces. Place it in a large bowl, and cover with cold water. Set aside while you prepare the rest of the salad.
- Place the almonds and sesame seeds in a large, dry skillet set over medium heat, and cook, stirring occasionally (watching like a hawk) until golden brown. Transfer to a small plate or sheet pan to cool.
- Sprinkle the 1/4 cup sugar in an even layer over the same pan and set over medium heat. Line a plate with parchment paper. The moment the sugar is completely liquefied and beginning to turn brown, add the almonds, sesame seeds, and sea salt. Stir with a heat-proof spatula or wooden spoon until the nut-seed mixture is evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer the nut-seed mixture to the plate to cool.
- In a small saucepan, bring the dressing ingredients to a boil, using 1 tablespoon of the sugar. Whisk until sugar is dissolved. Once the mixture comes to a simmer, turn off the heat. Add the sliced green onions, give the pan a swirl, and set aside. Dressing can be used while warm or cool.
- Scoop the bok choy from the bowl of water and transfer it to a colander. Dry in a salad spinner or by simply using a large towel — it doesn’t have to be completely dry. Transfer bok choy to a salad bowl. Pour the dressing over top and toss. Taste. Add a pinch of sea salt if necessary. Just before serving, add the nut mixture and toss well.
