I’ve been obsessed with grilled romaine salads for the past few summers, so I decided to start experimenting with grilling other greens for salads. Enter, BOK CHOY! I whipped up an asian vinaigrette to pour over after grilling, and it was pure umami!
On a side note, I just have to plug my new favorite soy sauce, San-J Organic Shoyu. I mean, I know soy sauce is supposed to be salty, but sometimes it is just over the top. But not this one!
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