Equipment
Ingredients
Salad Base
- 400 g baby bok choy, washed and ends trimmed
- 150 g bacon, sliced into 1cm strips
Dressing
- 30 ml soy sauce
- 10 ml toasted sesame oil
- 15 ml rice vinegar
Nutrition (per serving)
Method
Separate the bok choy leaves. Slice the larger white stems into 2cm pieces and leave the green leafy tops whole or halved. Pat dry thoroughly.
Place the bacon strips in a cold skillet. Turn heat to medium and cook, stirring occasionally, until the fat has rendered and the bacon is crispy (approx. 8-10 minutes).
While bacon cooks, whisk the soy sauce, rice vinegar, and sesame oil together in a small bowl.
Use a slotted spoon to remove crispy bacon to a paper towel-lined plate. Keep approximately 30ml (2 tablespoons) of the hot bacon fat in the pan; discard excess carefully.
Pour the soy sauce mixture carefully into the hot bacon fat (watch for splatter). Swirl immediately to emulsify into a warm vinaigrette.
Place the prepared bok choy in a large heat-proof bowl. Pour the hot dressing over the greens and toss immediately to slightly wilt the leaves. Top with the crispy bacon and serve.
Chef's Notes
- Starting bacon in a cold pan helps render the fat more evenly without burning the meat.
- Ensure the bok choy is very dry before adding the dressing; excess water will dilute the sauce and prevent the oil from clinging to the leaves.
- The heat of the dressing cooks the greens just enough to remove the raw bite while maintaining crunch. Do not sauté the greens unless you prefer a fully cooked stir-fry texture.
- For a spicy kick, add a pinch of red pepper flakes to the hot oil just before adding the liquid ingredients.
Storage
Refrigerator: 1 day — Best eaten immediately as leaves will lose texture in storage.
