|2 servings||calories per servings 118||protein serving 6 g||carbs per serving 17 g||total fat per serving 5 g|
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.
|Nutrition Facts||/ Per Serving|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||17 g|
|Dietary Fiber||6 g|
Arrange a rack in the middle of the oven, and turn on the broiler to high. Prepare your mise en place: Cut bok choy in half lengthwise; you may want to wash the bok choy one more time to get the dirt out from between the stems. Remove and discard green bean tips, then cut beans into 2-inch lengths. Peel carrots, and discard outer layer, then continue to cut with peeler to make large carrot ribbons. (There will of course be a little piece of carrot you can’t peel; eat that.) Halve and juice lemon.
Line a baking pan with aluminum foil, then place bok choy on it, cut side facing up. Place green onions around bok choy. Sprinkle with a total 1/4 tsp. PeachDish Salt. Place in oven, and roast vegetables until they are golden brown on the first side, about 6 minutes. Remove green onions, and flip bok choy. Return pan to oven and roast bok choy until it is golden brown on the second side, about 3 minutes.
While bok choy and green onions cook: In a small saucepan combine green beans, 1/4 teaspoon PeachDish Salt and about 1 cup water. Place over high heat and bring to a boil. Reduce heat to medium and cook until beans are tender, 6-7 minutes.
Discard bean water, but keep beans in pot to stay warm on stove top (not on a burner). In a small bowl whisk together lemon juice, sesame oil and Bragg Liquid Aminos. Mix half of the dressing into the pot of drained green beans, making sure beans get coated.
When the bok choy is finished cooking, mix the beans well with the dressing one more time. Create a mound of green beans in the center of 2 plates. Top with bok choy. Roll green onions into circles, and place them on beans next to bok choy. Scatter shaved carrots around and on top. Drizzle with remaining dressing. Season to taste with some of the remaining PeachDish Salt. Enjoy!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...