Grilled Bok Choy with Grapefruit Basil Salsa
Chef Kenzie is bringing a big burst of flavor with a few simple ingredients. Try searing or grilling your bok choy in a bit of oil, then top with a fresh Grapefruit Basil salsa for a delicious warm summer salad!
Ingredients
For the Grilled/Seared Bok Choy...
- 8 heads of large bok choy (or 16 heads of baby bok choy)
- 8 tsp olive oil
- 1 tsp salt
For the Grapefruit Basil Salsa...
- ½ cup fresh basil, roughly chopped
- ¼ cup almonds, roughly chopped
- 2 tbsp olive oil
- ½ tsp salt
- 2 grapefruits, (peeled) one roughly chopped, and one sliced into segments for garnish
Instructions
- Slice the bok choy in half, lengthwise. Brush the inside portion of the sliced bok choy with 1/2 teaspoon olive oil (you will have 16 halves of bok choy - each brushed with 1/2 teaspoon of olive oil). Sprinkle with salt.
- Heat a grill pan or sauté pan over high heat. Once hot, add bok choy to the pan with the oil-brushed side touching the pan. Heat for 30 seconds to one minute, until golden brown. Remove from pan and let rest on a plate.
- Place basil, almonds, olive oil, salt, and roughly chopped grapefruit in a food processor. Pulse until finely chopped - this should resemble a salsa consistency.
- Slice the second grapefruit into segments.
- Serve each person 4 halves of grilled/seared bok choy with 1/4 of the Grapefruit Basil Salsa recipe and fresh grapefruit segments.