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Chopped Bok Choy with a Ginger Orange Vinaigrette

Chopped Bok Choy with a Ginger Orange Vinaigrette

INGREDIENTS

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons seasoned rice vinegar

  • 2 tablespoons freshly squeezed orange juice

  • 1 tablespoon finely grated fresh ginger

  • Kosher salt

  • 1 4.5-ounce container of Bowery Bok Choy, lightly chopped

  • Optional: Torn basil leaves and Aleppo pepper (for serving)

RECIPE PREPARATION

Whisk oil, vinegar, orange juice and ginger together in a small bowl. Season with salt. Toss bok choy with dressing and top with basil and Aleppo pepper. Option to sprinkle pomegranate seeds on top.

Do ahead: Orange vinaigrette can be made 1 day ahead, store in an air tight container and chill.

Recipe developed by Rick Martinez for Bowery Farming.

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