A crunchy, chewy, savory, satisfying salad made of hearty greens.
Prep time: 10 minutes
Cook time: 10-15 minutes
3-4 tablespoons olive oil
1 bunch bok choi, coarsely chopped
2 cups celery stems and leaves
3 cloves garlic, crushed
4-5 fresh sage leaves, minced
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme
1/4 cup toasted walnuts1 apple, cored, 1/2 inch dice
1/4 cup mint, coarsely chopped
1/4 cup feta cheese, crumbled
juice of 1/2 lemon
Heat the oil in a large skillet or saute pan over medium heat and cook the bok choi, celery, garlic, sage, rosemary and thyme for 10 minutes, stirring, or until the bok choi and celery stems are tender crisp. Remove from heat, stir in the walnuts, apple, mint, and feta. Drizzle with lemon juice, and serve, seasoning to taste with salt if necessary – don’t forget feta is salty.
Photo and Recipe by Tod Dimmick