Bok Choy roasts quickly and, napped in a bright, lemon vinaigrette, you have a beautiful and delicious dish in minutes that will disappear just as quickly.
Servings: 4servings
Ingredients
8heads baby bok choytrimmed, cut in half lengthwise
1/4cupavocado oil
2clovesgarlicminced
1teaspoonfreshly grated Meyer lemon zest
2tablespoonsfresh lemon juice
2teaspoonschopped fresh tarragon or 1 teaspoon dried tarragon
1tablespoonwhite wine
freshly ground pepper
Instructions
Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, wine and pepper in a small bowl. Drizzle over the roasted bok choy and arrange in a circular pattern on a platter.