Charred Bok Choy and Cannellini Bean Salad
Inspired by New York Times Cooking
For the Ginger-maple Dressing
1 (1-inch) piece fresh ginger, finely grated
1 garlic clove, grated
2 tablespoons rice vinegar
2 tablespoons maple syrup
4 teaspoons sesame oil
Salt and black pepper
For the Salad
2 pounds bok choy (about 2 large bunches), rinsed and patted dry
Extra-virgin olive oil
2 (15-ounce) cans cannellini beans, rinsed (or 3 cups cooked Rainshadow dry beans)
1 big handful cilantro, chopped
¼ to ½ teaspoon crushed red pepper
1 to 2 tablespoons toasted white sesame seeds
Instructions
- Make the dressing: Place the ginger, garlic, rice vinegar, maple syrup and sesame oil in a small bowl; whisk to combine. Season well with salt and pepper.
- Prepare the bok choy: Trim the base of the bok choy and separate the white stalks from the green leaves. Slice the stalks into 1-inch pieces and roughly chop the leaves, keeping them separate from the stalks.
- Heat a large (12-inch) skillet over medium-high for 2 minutes. Drizzle in about 1 tablespoon of oil, add the stalks, season well with salt and pepper and toss to combine. Leave to cook, undisturbed, until the bottoms of the stalks are charred, 2 to 3 minutes. Toss and then cook for another 3 to 4 minutes, tossing often, until the stalks are charred and crisp-tender. Transfer the bok choy from the pan and to a large serving bowl. Return the skillet to the heat.
- Drizzle 1 tablespoon of oil into the skillet and add the bok choy leaves. Season with salt and pepper and cook, tossing often, until the leaves are charred and the water has cooked out, 3 to 4 minutes. Remove the leaves from the pan and add to the stalks.
- Add the cannellini beans to the bok choy and pour in the dressing. Add the cilantro and toss to combine. Taste and season with salt and pepper. To serve, top with crushed red pepper and sesame seeds.
