a simple side dish that delivers tons of flavour in minimal time. baby bok choy is sliced in half and charred on the grill, transforming into deliciously roasty vessels that soak up a bright and zesty vinaigrette. top it off with tangy pickled onions and toasted peanuts for zing and crunch.

Serves 4

Ingredients

1/4 cup pickled red onion
1/2-inch knob ginger, peeled and grated
1 tbsp. cilantro, chopped
1 tbsp. fish sauce
2 tbsps. black or rice vinegar
1/4 cup kalamata olives, roughly chopped
1/2 cup peanuts, toasted
1 tsp. sesame oil
2 tbsps. olive oil
1 lb. baby bok choy, sliced in half lengthwise and rinsed
neutral cooking oil, like canola or grapeseed
kosher salt

Instructions

Make pickled red onions.

In a large mixing bowl, whisk together ingredients from ginger to olive oil.

In another large mixing bowl, toss bok choy with about 2 tablespoons of neutral cooking oil and a few large pinches of salt.

Preheat a grill to 400F and grill for 5-7 minutes, flipping once until charred and tender. You could also roast the bok choy in the oven for 10 minutes.

Toss charred bok choy with vinaigrette and pickled red onions. Transfer to a platter and serve immediately.