This is another salad success story that was taken from Stephen Satterfield's Root to Leaf: A Southern Chef Cooks Through the Seasons. I bought some watermelon radish at our local farmer's market recently and this was the perfect "Fall" season salad to make on a day that we had an excess of Bok Choy to use up. The salad was super easy to prepare and the finished assemblage tasted every bit as lovely as it looks. One head of Bok Choy, one apple, and one watermelon radish go along way in this salad and I'm grateful that there's leftovers for lunch today! One observation is that the amount of olive oil and apple cider vinegar called for in the recipe appears to make an excess of vinaigrette. When I packed up the leftovers I poured off the excess to avoid drowning the greens in storage.
The directions were straight forward: slice the apple and radish into thin slices, and thinly chop the bok choy after cleaning. Toss with 1/4 c apple cider vinegar and 1/4 c olive oil, with 1 tsp salt and 1/2 tsp pepper. Additional seasoning to taste.
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