Crunchy Greens With Fat Choy Ranch
Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas
One of the few vegetables Fat Choy chef and owner Justin Lee would eat as a kid was romaine lettuce—but only when it was served with ranch dressing. (“To be honest, it was mostly ranch with a touch of lettuce,” he says.) With vibrant herbs and peppery watercress, this salad is a grown-up version of that childhood favorite.
Recipe information
Yield
4 Servings
Ingredients
Dressing
1 small shallot, coarsely chopped
3 garlic cloves, crushed
1 small jalapeño, halved lengthwise, seeds removed, coarsely chopped
⅓ cup coarsely chopped dill
¼ cup extra-virgin olive oil
3 Tbsp. tahini
2 Tbsp. fresh lime juice
1 Tbsp. unseasoned rice vinegar
1 Tbsp. chopped bread-and-butter pickles
Kosher salt
Salad and assembly
½ head of romaine lettuce or 1 romaine heart, quartered lengthwise, cut crosswise 1" thick
2 baby bok choy, coarsely chopped
1 cup watercress
Kosher salt
1 cup coarsely chopped cilantro, dill, Thai basil, and/or chives
Preparation
Dressing
Step 1
Purée shallot, garlic, jalapeño, dill, oil, tahini, lime juice, vinegar, pickles, and ¼ cup water in a blender until smooth; season dressing with salt.
Salad and assembly
Step 2
Combine romaine, bok choy, and watercress in a large bowl. Drizzle dressing over and toss to coat; season salad with salt. Scatter herbs on top.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
13 Bok Choy Recipes to Get Some Greens in Your Dinner
Add a little crisp-tender sweetness to your meals.
