Eat | Crunchy Greens With Fat Choy Ranch

eat

Ingredients

DRESSING

  • 1 small shallot, coarsely chopped
  • 3 garlic cloves, crushed
  • 1 small jalapeño, halved lengthwise, seeds removed, coarsely chopped
  • ⅓ cup coarsely chopped dill
  • ¼ cup extra-virgin olive oil
  • 3 Tbsp. tahini
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. chopped bread-and-butter pickles
  • Kosher salt

SALAD AND ASSEMBLY

  • ½ head of romaine lettuce or 1 romaine heart, quartered lengthwise, cut crosswise 1" thick
  • 2 baby bok choy, coarsely chopped
  • 1 cup watercress
  • Kosher salt
  • 1 cup coarsely chopped cilantro, dill, Thai basil, and/or chives

Instructions

  1. Purée shallot, garlic, jalapeño, dill, oil, tahini, lime juice, vinegar, pickles, and ¼ cup water in a blender until smooth; season dressing with salt.

  2. Combine romaine, bok choy, and watercress in a large bowl.

  3. Drizzle dressing over and toss to coat; season salad with salt. Scatter herbs on top.