by Malia Kirby L.Ac.
I think most people have a few things that they look for in hopes that the long, winter season has started to subside. Some people look for crocuses peeking up out of the ground. Some wait for warming temperatures. A few people I know around here start looking for a heavy, wet snow promptly following temps in the 60s & 70s (these are also the same people you’ll find glued to their skis and/or snowboards), while commenting on the erratic swings in Colorado weather with, “If you don’t like the weather, just wait 15 minutes.” Shawn looks for subtle changes in the quality of sunlight and the color of the sky. Me? I look for the reappearance of quality green vegetables at the grocery store while we’re waiting on our seedlings to grow. It won’t be much longer now!
Regardless…helloooooo, spring! Boy, have I missed you. It’s time to pull out the grill to celebrate!
Grilled Baby Bok Choy with Sesame-Ginger Vinaigrette
6-8 heads baby bok choy, split in half down the midline and large leaves trimmed
¼ c olive oil
½ t kosher salt
¼ c rice vinegar
¼ c untoasted sesame oil
1 T mirin
2 t fresh ginger, minced
2 t yuzu juice (lemon may be substituted, but will not be as aromatic)
1 t Dijon mustard
2-3 T sesame seeds
Preheat the grill for medium heat, making sure the grate is clean and well-oiled.
Toss the split heads of bok choy with the olive oil, then sprinkle with kosher salt. Place the bok choy cut-side down on the grill for 6-7 minutes, then flip and continue to grill an additional 6-7 minutes or until crisp-tender.
Whisk the rice vinegar, sesame oil, mirin, ginger, yuzu, and Dijon mustard together in a large bowl. Add the grilled bok choy to the bowl and toss until fully coated. Remove each head from the bowl, allowing any excess vinaigrette to drain off. Sprinkle with sesame seeds and serve.
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