Whisk together orange zest, orange juice, vegetable oil, sesame oil, mustard, 1/2 tsp salt and 1/4 tsp pepper in a measuring cup. Heat barbecue to medium.
Trim ends and any tough outer leaves from bok choy. Cut in half lengthwise and place in a large bowl. Pour in 1/4 cup of the dressing and toss to coat. Grill turning once for 4 to 5 minutes per side or until grill-marked and starting to get tender. Return to bowl, cover with plastic wrap and let steam for about 10 minutes or until tender crisp.
Meanwhile, blanch snow peas in a large pot of boiling salted water for 2 minutes or until bright green and tender-crisp. Drain and plunge into a bowl of ice water; let stand until chilled. Drain and pat dry.
Just before serving, drain any accumulated liquid from bok choy and cut each half in half again lengthwise. Return to bowl, and add snow peas and radishes. Pour in remaining dressing and toss to coat. Season to taste with salt and pepper. Tear leaf lettuce into bite-sized pieces and arrange on a platter. Arrange bok choy mixture on top and drizzle with dressing remaining in bowl. Sprinkle with sesame seeds.
Originally Submitted
7/21/2012
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