janemakes:

This salad almost needs a category of it’s own. It is not one of those typical, lettucey salads that you probably think of right away when you hear the word - “salad”, and it’s also not a picnic salad like coleslaw. Before trying this, I had never had raw bok choy. You’ve got to try it! It’s delicious. Crunchy, and much thicker and juicier than lettuces, with similar mild green/vegetal flavor. Bok Choy is what makes this salad less leafy and more juicy, and alongside the bright and colorful tomatoes and bell peppers the blend is so fresh and flavorful that it requires almost no dressing. The thinly sliced radishes add just a hint of zippy spice.  If you don’t like leafy salads you might give this one a try. Granted, I am a fan of raw tomatoes (especially right now when they are in season, spilling over market bins in every color and shape!) and red bell pepper. If you are not, I don’t think that this dish will convert you. It is a celebration of the natural flavors of each veggie, to me a totally summery blend that is light, refreshing and yet has enough crunch and chew to make a meal out of it with some good bread on the side. Or, serve it as a side salad with whatever you are grilling.

On a side note: I was introduced to this by a friend that I met while visiting Russia. We actually became friends over this salad. Katrina was heading to the market, and I ended up tagging along to get lunch. With my very basic Russian and her very basic English, we agreed that it would be nice to pick some things up and eat them at her sculpture studio a few blocks away. She could talk to the vendors, and I was curious to try something new, so I left it up to her.

Read More

(Source: lizzy-silva)