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Bok Choy Caesar Salad

When we get a head of bok choy, my default recipe is a stir fry. This year, we got 2 or 3 in our weekly harvests, and I was looking for something different to do with them. This salad is all kinds of tasty, easy to make, and completely ups your bok choy game!

Serves 3-4

Can be vegetarian; with a couple of tweaks it could also be vegan/dairy free


•2 tablespoons unsalted butter
•2 tablespoons olive oil
•2 sprigs of spring garlic, minced (white and light green parts only) you can substitute with 2 garlic cloves if need be
•1 teaspoon fresh rosemary, minced
•salt and pepper
•3 cups of cubed sourdough bread

•2 heads of bok choy (about 2 1/2 pounds total)
•3 oil packed anchovy fillets, drained and minced (I left these out to make the dish veggie)
•3 garlic cloves
•2 teaspoons red wine vinegar
•2 teaspoons fresh lemon juice
•1 teaspoon Worcestershire sauce (vegetarian one if necessary)
•1/2 teaspoon Dijon mustard
•1/2 cup extra virgin olive oil
•1/2 cup freshly grated parmesan cheese (vegetarian one if necessary)
•freshly ground black pepper


I didn't change anything from the original method, so head over to for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Bok choy caesar salad in bowl