This is a nice quick side dish for whatever you are grilling this summer. I tossed the large leaves I cut off from the bok choy back in the bowl and tossed with the vinaigrette. This is always good with grilled teriyaki meats, but works well with anything on your grill.
Grilled Baby Bok Choy
- 4 heads baby bok choy, split in half, and large leaves trimmed from the top
- 1 tsp Kosher salt
- Juice of 3 limes
- zest of 3 limes
- 1 Tbsp sugar
- pinch of kosher salt
- 1 tsp fresh ground black pepper
- 1/3 cup olive oil
- If the bok choy is dirty, soak it in a few changes of water in a salad spinner, then spin dry.
- Sprinkle the dried bok choy heads with the teaspoon of kosher salt.
- Whisk together the vinaigrette ingredients in a large bowl, then toss with the bok choy.
- Let the bok choy rest in the marinade, tossing occasionally, until it is time to grill.
- Preheat the grill, brush the grates clean, then set to medium low heat.
- Remove the bok choy from the vinaigrette, letting any excess drip back into the bowl.
- Place the bok choy on the grill, starting it cut side down.
- Grill for six minutes, or until the bok choy has nicely browned grill marks.
- Flip the bok choy, then grill for another six to eight minutes, or until the bok choy is crisp-tender.
- Move the grilled bok choy back to the bowl with the vinaigrette and toss to coat.
- Rest in the bowl until it is time to serve, letting the bok choy soak up the vinaigrette.
- Toss one last time before serving.