Grilled Bok Choy with Crispy Prosciutto, Pecorino and Pine Nuts

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.

August 30, 2017

Ingredients

  • 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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Baby Bok Choy with an Asian Flair

This side dish pairs well with seared ahi tuna. Recipe courtesy of Moez Megji, chef and co-owner of The Gallery restaurant in Westlake Village.

Ingredients

  • 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
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