Bok Choy: A Good Choy-ce
Bok choy is a green worth knowing.
This recipe is more of a modern grilled take on bok choy. Grilling gives the bok choy a slightly smoky flavor that’s delicious with the Champagne Vinaigrette and salty pecorino cheese. Prosciutto may be omitted.
Recipe courtesy of Moez Megji, chef and co-owner of The Gallery restaurant in Westlake Village.
Ingredients
SERVINGS: 4 Serving(s)
- 2 bok choy, halved lengthwise
- Olive oil to baste
- 2 slices prosciutto
- Pecorino cheese
- 1 tablespoon roasted pine nuts
Champagne Vinaigrette
- ¼ cup champagne vinegar
- ½ cup olive oil
- ¼ teaspoon Dijon mustard
- Salt and pepper, to taste
Preparation
For Champagne Vinaigrette, mix all ingredients in glass bowl and set aside.
Preheat oven to 350°. Place prosciutto on a small baking tray and bake until crisp, 7 to 12 minutes, depending on thickness. Remove from oven and let cool. Break prosciutto into small pieces and set aside.
Baste bok choy with olive oil and grill both sides over medium heat for 2. to 3. minutes, or until just cooked. Remove bok choy from grill and spoon Champagne Vinaigrette over top. Garnish bok choy with grated pecorino cheese, crispy prosciutto, roasted pine nuts, salt and pepper.
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