Adapted from “Minnesota’s Bounty”
2 oranges
1 clove garlic
2 T. raspberry vinegar or white wine vinegar
Large pinch of cayenne
2-3 T. olive oil
1 large or 2 small heads bok choy, thinly sliced
8 small red radishes, cut into thin rounds
5 scallions, white and light green parts thinly sliced
1/3 c. fresh cilantro leaves
2 T. mint leaves, thinly sliced
Grate 1 t. zest from an orange, and set it aside. Peel the oranges, being sure to remove all the bitter white pith, and slice them into wheels. To make the dressing, mash the garlic in a small bowl, and then work in the vinegar and cayenne. Whisk in the olive oil and the orange zest. Place the bok choy on a large serving platter or individual serving plates. Arrange the orange slices and radishes on top of the bok choy. Drizzle with the dressing, and scatter the scallions, cilantro and mint over top.
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