Roasted Bok Choy with Radish and Lemon
Try this different take on bok choy: rather than the typical Asian preperation (with ginger, garlic, and soy sauce), this recipe takes a slightly French approach with lemon and tarragon. The subtle mustard flavour of bok choy and the spiciness of radishes are complimented by the citrusy herb dressing, producing a light side dish that would be perfect alongside fish, chicken, or tofu.
1 head bok choy, trimmed, leaves separated
2-3 red or easter radish, trimed and thinly sliced into half-moons
4 teaspoons canola oil
1/4 teaspoon kosher salt
1/2 teaspoon freshly grated lemon zest
1 teaspoon rice wine vinegar
0 to taste medium ground black pepperShop this recipe
1. Preheat oven to 450°F.
2. Toss bok choy, radishes, oil, garlic and salt in a roasting pan.
3. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes.
4. Whisk lemon zest and juice, tarragon, rice wine vinegar, and pepper in a small bowl.
5. Drizzle over the roasted bok choy.