Seared Baby Bok Choy with Bacon Vinaigrette

Seared Baby Bok Choy with Bacon Vinaigrette is an unusual side dish that’s lovely with a nice piece of salmon or other full-flavored fatty fish. You can grill the bok choy instead of searing it if you prefer. This recipe serves 4 and takes approximately 25 minutes to prepare.

MAKES: 4 servings

TIME: 25 minutes

INGREDIENTS:

• 1 1/2 to 2 pounds Shanghai or baby bok choy, parboiled and shocked
• 6 ounces bacon, finely chopped
• 3 tablespoons sherry vinegar or white wine vinegar
• Salt and freshly ground black pepper
• 5 tablespoons neutral oil, like grapeseed or corn

INSTRUCTIONS:

1. Cut the bok choy in half lengthwise and place the cut side down on paper towels to drain.
2. In a small pan over medium-high heat, cook the bacon until crisp and the fat is rendered, about 10 minutes. Reduce the heat to medium.
3. Turn off the heat, add the vinegar to the bacon, sprinkle with salt and a good amount of pepper, and whisk in 3 tablespoons of the oil (it won’t fully emulsify). Set aside.
4. Place a large, wide skillet over high heat. Once it’s very hot, add the remaining neutral oil.
5. Carefully place a few pieces of bok choy, cut side down, in the pan (be cautious as it may spatter). Make sure not to overcrowd the pan, leaving at least an inch on all sides between the pieces.
6. Cook the bok choy without moving it until the cut side is dark brown and slightly charred. Repeat this step in batches until all the bok choy is cooked.
7. Pile the seared bok choy on a platter or in a serving bowl.
8. Stir the bacon vinaigrette and drizzle it over the seared bok choy.
9. Serve the dish warm or at room temperature.

VARIATIONS:

1. Seared Baby Bok Choy with Chile Vinaigrette:

• Substitute 1 or 2 tablespoons minced fresh chiles (like jalapeño or Thai) or hot red pepper flakes for the bacon.
• Use rice vinegar instead of sherry vinegar.
• In place of Step 2, combine the chiles, vinegar, 1/4 cup neutral oil, 1 teaspoon minced garlic, and 1 teaspoon sugar to make the vinaigrette.

2. Seared Baby Bok Choy with Black Vinegar:

• Substitute 1 tablespoon each minced fresh ginger and garlic for the bacon.
• Use black vinegar (available at most Asian markets) instead of sherry vinegar.
• For Step 2, cook the ginger and garlic in the 3 tablespoons oil for a minute (without browning), then drizzle in the black vinegar and a couple teaspoons of soy sauce.

TIPS:

Here are some tips to enhance your preparation of Seared Baby Bok Choy with Bacon Vinaigrette:

• Parboiling and shocking the bok choy: Parboiling the bok choy briefly before searing helps to soften the stems and prepare them for the high-heat searing process. Shocking the bok choy in cold water afterward helps retain its vibrant green color.
• Choosing the right bok choy: Shanghai or baby bok choy works best for this recipe due to its tender texture and delicate flavor. Look for fresh bok choy with crisp, green leaves and firm stems.
• Crisping the bacon: Make sure to render the bacon until it becomes crisp and the fat is fully released. This adds a smoky and savory flavor to the vinaigrette.
• Adjusting the vinaigrette: Feel free to adjust the seasoning of the vinaigrette according to your taste preferences. You can add more salt, pepper, or even a touch of sweetness if desired.
• Searing the bok choy: When searing the bok choy, it’s crucial to use a hot skillet and avoid overcrowding the pan. This ensures that the bok choy gets nicely caramelized and develops a slight char.
• Trying different variations: The recipe offers two delicious variations for the vinaigrette. If you prefer a spicier version, go for the Seared Baby Bok Choy with Chile Vinaigrette. If you enjoy a sweet and smoky flavor, opt for the Seared Baby Bok Choy with Black Vinegar.
• Serving and presentation: Arrange the seared bok choy neatly on a platter or in a serving bowl, and drizzle the bacon vinaigrette over the top. Garnish with fresh herbs, such as chopped cilantro or green onions, to add a pop of color and freshness.
• Pairing suggestions: Seared Baby Bok Choy with Bacon Vinaigrette goes well with fatty fish like salmon, as mentioned in the recipe’s intro. It also pairs nicely with grilled chicken or tofu for a vegetarian option.
• Storage: If you have any leftovers, store them in an airtight container in the refrigerator. The bok choy can be enjoyed as a cold salad the next day or gently reheated for a warm side dish.

Enjoy preparing and savoring this flavorful side dish!