The past couple of weeks I’ve finally been able to bring home more than asparagus, radishes, and rhubarb from the markets. My favorite is all the greens and soon all the berries, cherries and peaches! This past week I was picking up some herbs and looked over my shoulder to see some baby bok choy. Perfectly bound little clusters with the prettiest green leaves. A green that is usually stir fried and seasoned with Asian influenced dressings or sauces. Instead of turning to soy sauce I wanted something vinegary, fresh, and light.

Maybe I just wasn’t over the potato saladI recently spoke about, but somehow the vinaigrette, walnuts and edamame made for a perfect afternoon meal when paired with rice. I’ll for sure be making this one again.

Bok choy is easy to prepare; cut off the ends so that each leaf is detached from the others, rinse under cool water making sure to remove any dirt that gets stuck between the leaves and dry off. Bok choy has a high water content and you’ll notice this when sauteing. This is why I like to remove the greens to a serving dish with tongs to avoid pouring out all the liquid with them.

Bok Choy & Edamame with Walnuts & Mustard Vinaigrette / serves 4-6

Make sure to toast your walnuts. It brings our so much more depth and flavor to the nut, but if you don’t like, or are allergic to them sub in almonds or another of your favorite nut or seed. This salad if definitely best served upon making, but the dressing will keep for several days in an airtight container in the fridge if you want to get a head start.

2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/2 cup olive oil
4 tablespoons finely chopped onion
1 garlic clove, minced
sea salt and ground pepper to taste
1 tablespoon olive oil
1 bunch baby bok choy, washed and ends trimmed
1 cup fresh or frozen shelled edamame
1/2 cup toasted walnuts

Combine the mustard and vinegar in a small bowl. Whisk in the 1/2 cup olive oil. Stir in the onion and garlic and season with salt and pepper.If using frozen edamame, bring a small pot of water to boil and cook according to package instructions, usually about 5-10 minutes. If using fresh cook for a slightly shorter time, until tender. Drain and reserve.

Place the tablespoon of olive oil in a large heavy skillet over medium high heat. When the oil is hot but not smoking, add the bok choy. Quickly saute, using tongs to move the pieces on the bottom to the top once they’ve wilted. Once the leaves have wilted and turned a nice bright green, use tongs to place in a serving dish.

Toss in the edamame. Pour about 3/4 of the dressing and toss everything to combine well, adding more dressing if needed. Season with salt and pepper. Top with the toasted walnuts and serve warm.