Grilled Bok Choy Caesar Recipe

Prepare and Grill Bok Choy

Trim the base of each baby bok choy and halve lengthwise. Toss the bok choy in 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly coated. Preheat a grill pan or outdoor grill over medium-high heat. Grill cut-side down for 2–3 minutes until well-marked and slightly charred, then flip and grill 1–2 minutes more until just tender. Remove and let rest.

In a large bowl, combine the chopped romaine and 1/2 cup grated Parmesan. Drizzle with prepared Caesar dressing (see dressing section) and toss gently to coat. Arrange the dressed romaine on a serving platter and nestle the grilled bok choy halves on top, cut-side up for presentation.

Cook and Shred

Season chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika. Place thighs in a small saucepan, cover with cold water, bring to a simmer, and poach gently for 12–15 minutes until cooked through (internal temp 165°F / 74°C). Remove, let cool slightly, then shred with two forks.

Crisp the Shredded Chicken

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. When hot, add shredded chicken in an even layer and press slightly. Cook without moving for 2–3 minutes until the undersides are deeply browned and crisp, then stir and continue to fry until most pieces are golden and crunchy, about 4–5 more minutes total. Transfer to a paper-towel-lined plate and season lightly with a pinch of salt. Keep warm.

Place the thinly sliced sweet onion in a small bowl. Pour 1/2 cup cooled sweet tea over the onions, add 1 tablespoon apple cider vinegar, 1 teaspoon sugar and 1/4 teaspoon salt. Stir to combine and let sit at room temperature for 15–20 minutes to soften and pick up a sweet-tea flavor. Drain lightly before using. (Can be made ahead and refrigerated up to 24 hours.)

Fry Garlic

In a small heavy-bottomed saucepan, add 1/2 cup neutral oil and heat to 275°F (medium-low). Add the thinly sliced garlic in a single layer and fry gently, stirring often, until golden-brown and crisp, about 2–4 minutes. Remove with a slotted spoon onto paper towels and immediately sprinkle with 1/4 teaspoon salt. Reserve the garlic oil for extra flavor in dressing or drizzling.

In a bowl, whisk together 1/2 cup Greek yogurt (or mayonnaise), 1 teaspoon anchovy paste (omit for vego), 1 teaspoon Dijon, 2 tablespoons lemon juice, 1 teaspoon Worcestershire (omit for vego or use GF), 1/4 cup grated Parmesan, 1 minced garlic clove and 1/2 teaspoon black pepper until smooth. Taste and adjust seasoning — add up to 1 tablespoon water to thin if necessary. If desired, stir in 1–2 teaspoons of the reserved garlic oil for extra flavor.

Place the dressed romaine and grilled bok choy on your serving platter. Scatter the crispy chicken cracklins over the greens. Spoon the drained sweet tea onions across the top. Sprinkle the reserved grated Parmesan (if any left) and scatter the crispy garlic slices for crunch. Finish with a light drizzle of the reserved garlic oil or extra olive oil and a grind of black pepper. Serve immediately.