Bok Choy Salad a la Beth

This is a wonderful way to eat bok choy!  Beth

Bok Choy Salad

Ingredients

• 1 head bok choy - thoroughly rinsed, leaves and stems chopped fine
• 1/2 cup pine nuts or raw (shelled) sunflower seeds
• 1/2 cup slivered almonds
• 2 T butter
• 2 T canola oil
• 3 packages Ramen noodles, crumbled (flavor packets discarded)

Dressing:

• 2 tablespoons soy sauce
• 1/4 white or red wine vinegar
• 1/2 cup sugar
• 1/2 cup olive oil

1. Crumble Ramen noodles while still in wrapper by lightly whacking with a rolling pin or meat mallet.
2. Add butter and canola oil to a 12" skillet and heat over medium heat until butter melts.  Add Ramen noodles and saute until they just begin to turn golden brown, stirring often.
3. Add slivered almonds and stir/saute for 1-2 minutes
4. Add pine nuts or sunflower seeds and saute until entire mixture is golden brown - an additional 1-2 minutes. Caution: nuts & seeds toast quickly!
5. Prepare dressing by combining soy sauce, vinegar and sugar in a bottle or jar with tight fitting lid. Cover and shake vigorously until ingredients combine and sugar incorporates into liquid.  Add olive oil; cover and shake vigorously until well emulsified.
6. Place chopped bok choy in salad bowl.  Just before serving add 2-3 Tablespoons (more or less to taste) dressing and toss.  Add 1/2 cup  (more or less to taste) of toasted nut & noodle mixture and toss.  
7. Refrigerate remaining dressing and cooled toasted nut & noodle mixture (in a tightly covered container). Refrigerated dressing will become quite thick so allow to stand at room temperature for 10-15 minutes before using (shake well to recombine).

Dressing and toasted nut & noodle mixture are fantastic with any firm lettuce chopped such as Romaine

Adapted from "Korean Salad" in the book: "Morning Glory Farm - and the family that feeds an island" by Tom Dunlop