The delightful late-season bok choi we've been fortunate to receive has become my go-to salad green. As the cool weather has come upon us, the flavor has reached a level of perfection that calls for a radical simplification of its presentation. So here is something you should try, because the results are profound.
Splurge on some of these anchovies. They are worth the price, if only from time-to-time. Maybe they aren't your everyday anchovy, but they come with this cool mini-fork that allows you to spear-fish right from the jar.
After you coarsely chop the the bok choi, mince the anchovies and toss them in. Add a splash of the olive oil from the jar. Squeeze on the juice from half a lemon and- presto! It's magic.
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