In any event, you will want to promptly make this salad...it is one of my absolute favorites, and even more of a treat when Laura brings it! (Doesn't food always taste better when someone else makes it?!)
Okay, here we go...(excuse the camera photos, I forgot my "big girl" camera at home and didn't have time to run and grab it!).
First up, the most tedious part...chopping.
Chop up the Bok Choy into, as Laura says, "frustratingly small, but delicious" pieces. :) Add in sliced green onion, and set aside.
Let's make the dressing next.
Oil, red wine vinegar, soy sauce, and sugar:
Whisk it together and set aside.
Now, time for the crunchy bits!
Melt some butter in a pan, and add in the ramen and the nuts:
Then the sugar.
Right now I'm going to give you a very important piece of advice. When making your crunchy bits, do not, I repeat DO NOT think that you are safe to walk away from them. They will go from not at all brown to BURNT CRISP in .0003 seconds and you need to babysit them.
Please, do as I say. Not that, you know, I've learned my lesson or anything. Ahem.
After your crunchy bits are browned, spread them on a paper towel to cool. Make sure to cool them pretty well, or your greens might wilt when you add them together!
When you're ready to serve, add in the crunch bits to the chopped greens, pour the dressing over the top and toss! (Wow. Is THAT ever a great photo, or WHAT?!)
Transfer to a pretty dish, and ENJOY! This salad is so crisp and crunchy and salty and sweet...it's like a party for your senses!! So, so, SO yummy!
Gram's Laura's Bok Choy Salad
2 lbs (or more) Bok Choy: washed, dried, chopped into very small, frustrating, but delightful pieces
4 green onions, sliced
Toss Salad Greens in a bowl. Set aside.
½ cup (or less) butter
2 3oz packages uncooked Ramen noodles, no seasoning, broken into small pieces
3 oz sliced, slivered or chopped almonds
¼ oz sesame seeds
2 tsp sugar
Melt butter in pan. Add remaining crunchy bits ingredients and sauté until golden brown. Cool on paper towels. When cool, break into pieces.
¾ cup vegetable oil
¼ cup red wine vinegar
2 Tbsp. soy sauce
½ cup sugar
Combine dressing ingredients and whisk (or shake in jar) until sugar dissolves and oil and vinegar are well mixed.
Toss salad greens with shaken dressing to taste. Add crunchy bits before serving to maintain maximum crunchiness.