Asian Caesar Salad

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For my friend, Sara, who has recently been blessed with an abundance of bok choy!

  • Cooked chicken (or shrimp or pork)
  • 1 head of bok choy, chopped
  • 3-4 cloves garlic, minced
  • 2.5″ strip of anchovy paste
  • 1-2 tablespoon minced ginger
  • 1/2 cup olive oil
  • 2 tablespoon Soy sauce
  • 1 teaspoon lemon juice
  • Pepper to taste (black or crushed red depending on how mot you want it)
  • Shredded carrots
  • Sesame seeds
  • Place garlic cloves, ginger, and anchovy paste onto a cutting board. Mash the garlic, anchovy paste, and ginger together with the back of a spoon. Place into a lidded container (I like using a medium-sized mason jar). Add in the olive oil, soy sauce, lemon juice, and pepper. Shake well. Place the bok choy into a large bowl and drizzle about half the dressing over the leaves. Toss to coat. Add more dressing if desired. Divide the bok choy evenly among 4 salad bowls. Top with sliced chicken breasts, carrots, and sesame seeds.
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