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Although my younger son is dubbed the pickiest person in my family, he constantly surprises me with what he will actually eat. Yes, he would subsist on pizza if he had his way, but, when asked what his favorite vegetable is?Bok choy. Wait, what?

Yep, that leafy green vegetable that makes an appearance in certain Asian dishes. That green you look at inquisitively when browsing through Whole Foods but hesitate to buy because, honestly, you have no idea what to do with it.Bok choy is right up there with other powerful leafy greens like kale, swiss chard, and spinach. Full of nutrients, low on the glycemic index, high in fiber with a mild taste, it deserves an honorable mention in the Greens Hall of Fame (I made that up!).

And, since my son is the sole surviving child in the house now (while the others are away at college), he gets what he wants. Am I complaining about this request? Not in the least.What came about is a hybrid of the grill and the last of the summer salads. The nice thing about bok choy is that it is sturdy enough to withstand a little heat, while still keeping its crunch.

Surprisingly, sturdy greens like bok choy do not wilt under pressure on the grill and take on a smoky flavor that is great in salads.

A couple of fresh tomatoes from my garden, some croutons for crunch, my (dairyless) Buttermilk Ranch Dressing, and we were all set.I can say that my picky son loved this salad (and he doesn’t say that a lot!). This simple salad will certainly fit right into the dinner rotation. Enjoy!

Grilled Baby Bok Choy Salad with Tomatoes

 

Makes 4 generous servings

Ingredients

8 small heads baby bok choy
2 tablespoons extra virgin olive oil
coarse salt and pepper
8 San Marzano tomatoes, or 1-pint cherry tomatoes, sliced
Whole wheat croutons (or gluten-free)
Buttermilk Ranch Dressing (see recipe HERE)

Directions

1. Heat the grill to medium-high heat. Lightly brush the bok choy with the olive oil and sprinkle with salt and pepper.

2. Place the bok choy on the grill and turn every minute, for a total of 5-10 minutes (this will depend on how big the bok choy are). You want them browned and wilted but not scorched.

3. Remove the bok choy from the grill and allow to cool slightly. At this point, you can either chop the bok choy, like I did or leave them whole and place on a platter. Either way, toss with the tomatoes, croutons and a drizzle of the dressing. Enjoy right away.