Roasted Bok Choy, Carrot & Green Bean Salad
Generations of Southerners have served bean salad at their tables; the dish is so loved that families used to stow it away as pickles so that it can be enjoyed long after the warm summer months have passed. This is a fresh take on bean salad, featuring bok choy, a relative newcomer to the Southern table and an ingredient that thrives in the late spring and early summer. Bok choy has a more delicate flavor than its cousin, the cabbage, and adapts well to a wide variety of preparations. Serve it on its own for a light meal, or add pan-seared Heywood’s Provision Co. pork loins or sautéed Springer Mountain chicken breasts.