makes four servings
1 1/2 to 2 pounds Shanghai or (baby) bok choy, parboiled and shocked
6 ounces bacon, finely chopped
3 tablespoons sherry vinegar or white wine vinegar
Salt and freshly ground black pepper
5 tablespoons neutral oil, like grapeseed or corn
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 minutes. 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.
Put a large, wide skillet over high heat. When it’s very hot, add
the remaining neutral 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.
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.
bacon recipe courtesy of: Mark Bittman's How to Cook Everything: 2,000 Simple Recipes for Great Food; Mark Bittman.com, March 25, 2011