BABY BOK CHOY with ROASTED KOHLRABI VINAIGRETTE

SERVES 4 TO 6 AS A SIDE DISH

My friend Jess Kolko gets a lot of kohlrabi from her CSA. She’d already shredded it for slaw and cubed it for roasting so I suggested roasting it with sesame oil and pureeing it into a quick, healthy vinaigrette. There’s enough kohlrabi vinaigrette here to drizzle on a few other dishes later, so keep any extra in the fridge. —DEREK

ROASTED KOHLRABI VINAIGRETTE

12 ounces kohlrabi, peeled and cut into 1-inch cubes

4 teaspoons sesame oil

1/3 cup red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon minced peeled fresh ginger

¾ teaspoon sea salt

½ teaspoon freshly ground black pepper

¼ cup light olive oil

2 cups warm water

BOK CHOY

1 teaspoon sesame oil

1 pound baby bok choy (12 to 16 pieces), halved lengthwise

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

ASSEMBLY

½ red onion, cut into thin strips and rinsed under cold water

Handful of fresh cilantro, basil, and/or mint leaves

FOR THE VINAIGRETTE: Preheat the oven to 350ºF. On a baking sheet, rub the kohlrabi with 1 teaspoon of the sesame oil until evenly coated.

Roast the kohlrabi until soft and lightly browned, 35 to 45 minutes. Let cool.

Tip the roasted kohlrabi into a blender (preferably high-speed) along with the vinegar, mustard, ginger, salt, and pepper. Blend on medium-low speed until somewhat smooth, then leave the blender running and drizzle in the remaining 3 teaspoons sesame oil and the olive oil. Blend in just enough warm water to thin the vinaigrette to the consistency of thin pancake batter. Taste the mixture and add more salt and pepper until it tastes good to you. Cover and refrigerate for up to 5 days.

FOR THE BOK CHOY: Light a grill to medium heat. Or heat a grill pan over medium heat.

Pour the sesame oil into your palm and rub it all over the bok choy with your hands. Make it feel good. Season with the salt and pepper. Grill the bok choy until bright green and tender, 2 to 3 minutes per side.

TO MAKE A COMPOSED PLATTER: Arrange the warm bok choy, cut-side down, on a platter, sprinkle with the red onion, then drizzle with some vinaigrette and garnish with herbs.

OPTION

BOK CHOY SALAD WITH ROASTED KOHLRABI VINAIGRETTE: To make a tossed salad, let the bok choy cool, then toss in a bowl with the red onion and ½ cup vinaigrette. Garnish with the herbs.