Charred Bok Choi and Cannellini Bean Salad
From the author: “This recipe breaks bok choi out of its steamed and stir-fried box, demonstrating how well it responds to charring. Don’t be afraid to cook bok choi aggressively; the stalks are robust and remain crisp, while becoming smoky and sweet. Baby bok choi can be used too, but the leaves are much smaller and more tender, so simply slice them through the middle lengthwise. Other sturdy greens like gai lan (sometimes called Chinese broccoli) or cabbages will also work. The punchy dressing is sweet and acidic, given heat and spice from the grated ginger, while tart rice vinegar cuts through the richness of the maple syrup. Keep this dressing in mind for similar salads; it is equally lovely with cold soba noodles.”
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 choi (about 2 large bunches), rinsed and patted dry
Extra-virgin olive oil
2 (15-ounce) cans cannellini beans, rinsed
1 big handful cilantro, chopped
¼ to ½teaspoon crushed red pepper
1 to 2 tablespoons toasted white sesame seeds
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 choi: Trim the base of the bok choi 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 choi 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 choi 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 choi 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.
