Honey Ginger Bok-choy Salad

 

1 bunch Swiss chard

1 lb. bok-choy, tot-soi, or mustard greens (all of the mustard family and pretty interchangeable)

1 bunch peppergrass

3 radishes

4 tomatillos

2 scallions

pinch of shaved parmesan cheese (garnish)

pinch of sunflower seeds (garnish)

 

Roasted Garlic

1/2 C. sesame oil

1/2 C. rice vinegar

3 T. honey

juice of 1 lemon

nub of ginger (finely chopped)

salt to taste

 

First you are going to want to roast your garlic, what I do is chop the top of the garlic head so you can see all the cloves, place it on a piece of aluminum foil, drizzle oil or butter over it and sprinkle with salt and pepper (I prefer cayenne), wrap in foil and toss in oven/ toaster oven for 30-45 min at 375 degrees. Once garlic is cooked, let stand until at room temperature.  While the garlic is roasting you can prep your veggies. Chop your greens, scallions and peppergrass and toss in bowl. Dice tomatillos and thinly slice radishes, set aside. Once your garlic is roasted and cooled to room temperature, add to mixing bowl. Peel and finely chop nub of ginger, add to mixing bowl. With whisk mix in honey, sesame oil, rice vinegar, lemon juice, and salt to bowl with garlic and ginger. (can also put through food processor or blender) Toss salad with dressing so evenly covered. Put in serving dishes top with radish, tomatillo, sunflower seeds, and shaved parmesan. Enjoy!