Bok choy adds a funky edge to our riff on a classic steak house salad. Charring the bok choy lends the leaves crisp-tender contrast and a hint of smokiness. A screaming-hot cooking surface is the trick to marking and warming the cabbage without cooking it too much. Grilled bok choy has a pleasantly bitter edge, which is softened by the sweet tomatoes and cooling contrast of tangy blue cheese dressing. Ready in just 15 minutes, this simple salad is full of fresh ingredients and bold flavors. Serve it with a soy-basted steak or piece of grilled fish for a steak house–quality meal at home
4 (4-oz.) bok choy heads, halved lengthwise
1/4 cup low-fat buttermilk
1 ounce blue cheese, crumbled (about 1/4 cup)
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1 cup halved grape tomatoes (about 6 oz.)
1/4 cup crispy fried onions (such as French's)
Est. added sugars 1g
How to Make It
Heat a grill pan over high. Coat pan with cooking spray. Place bok choy halves, cut side down, on pan. Cook 2 minutes per side, until both sides are marked and lightly charred. Remove from pan.
Stir together buttermilk, blue cheese, vinegar, sugar, and pepper in a bowl. Place bok choy halves, cut side up, on a serving platter. Top evenly with buttermilk dressing, and sprinkle evenly with tomatoes and fried onions.