Chopped Bok Choy with a Ginger Orange Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons seasoned rice vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon finely grated fresh ginger
1 4.5-ounce container of Bowery Bok Choy, lightly chopped
Optional: Torn basil leaves and Aleppo pepper (for serving)
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.