Ralston Farm's Asian Bok Choy
Unlike dressing a salad, the longer you let this marinate, the better it gets. This recipe is meant to highlight the garlic scapes that we grow on the farm, but if you're not able to get your hands on them, you can substitue them with a garlic clove or, for a milder effect, three scallions.
- Juice of 2-3 limes
- 3 garlic scapes, chopped
- 1/2 bunch of cilantro
- 1 1/2 Tablespoon olive oil
- 1/2 Tablespoon honey
- 1/2 Tablespoon puréed fresh ginger
- 1/2 Teaspoon salt
- 1/4 Cup slivered almonds
- 1/2 Pound bok choy, washed and lightly chopped
- 1 package of ramen noodles
In a food processor, combine first 7 ingredients and blend until well incorporated. Set aside.
In a small sauté pan, lightly brown the almonds until they are aromatic. Add to a large bowl with ramen noodles and bok choy. Dress the salad, tossing well so that the everything is well distributed. Let the salad marinate in the fridge for at least 1 hour. Serve cold.