Crunchy Bok Choy Salad

This unique recipe comes from Alexandra Stafford.  I absolutely love bok choy, but I have always cooked it.  This recipe opens up the world of bok choy possibilities!

Ingredients:

1 ½ lbs bok choy, thinly sliced and soaked in cold water to clean.  Then drain in a colander or salad spinner.
For the sesame-almond crunch:
1 cup slivered almonds
¼ cup sugar
⅓ cup sesame seeds
½ tsp flaky sea salt

For the dressing:

1 Tablespoon sugar
¼ cup olive oil
2 Tablespoon rice vinegar
2 Tablespoon soy sauce
6 green onions, thinly sliced

Directions:

Prepare bok choy and place in a salad bowl.

Place almonds and sesame seeds in a large, dry skillet over medium heat, and cook, stirring occasionally - watching like a hawk - until golden brown.  Transfer to a small plate or sheet pan to cool.

Sprinkle sugar in an even layer over the same pan and set to medium heat.  Line a plate with parchment paper.  The moment the sugar is completely liquefied and beginning to turn brown, add the almonds and sesame seeds and salt. Stir with a spatula or wooden spoon until the mixture is evenly mixed.  Do it quickly so it doesn’t burn, then transfer to parchment covered paper.

Make the dressing.  Toss everything together - Yum!