Local Food Recipe - Seared Bok Choy with Bacon Vinaigrette

By Belfast Co-op | Apr 24, 2011

Seared Bok Choy with Bacon Vinaigrette

1 1/2 to 2 pounds local baby bok choy, parboiled and shocked
6 ounces local bacon, finely chopped
3 tbsp local, organic cider vinegar
Maine sea salt  and freshly ground black pepper
5 tbsp local canola oil

1. Cut the bok choy in half lengthwise and put the cut side down on paper towels to drain. Meanwhile, put the bacon in a small pan over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, about 10 min. Turn off the heat, add the vinegar, sprinkle with salt and a good amount of pepper, and then whisk in 3 tablespoons of the oil (it won’t fully emulsify). Set aside.
2. Put a large, wide skillet over high heat. When it’s very hot, add the remaining oil and put a few pieces of bok choy, cut side down, in the pan (it will spatter, so be careful). Do not overcrowd the pan; you want at least an inch on all sides between the pieces. Cook the bok choy without moving it until the cut side is dark brown and slightly charred. Continue cooking the bok choy in batches.
3. Pile the seared bok choy on a platter in a serving bowl; give the bacon vinaigrette a stir and drizzle it over the bok choy. Serve warm or at room temperature.

Adapted from a recipe by Mark Bittman.

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