Market Recipe: Zero Waste Asian Greens Salad with Celery Leaf & Carrot Top Chimichurri
1 head bok choy or Tokyo bekana (VRDNT Farm, Bernhardt’s Farm)
1 bunch carrots, with tops (Simple Promise Farms)
1 bunch celery, with leaves (Emadi Acres Farm)
1 bunch spring onions/green onions (VRDNT Farm)
1 bunch green garlic (Bernhardt’s Farm)
2-3 tbs pickled green beans (ATX Homemade Jerky)
2 tbs Apple Cider Vinegar
2 tbs olive oil
Pinch of salt
Naan for dipping (Lamba’s Royal Indian Foods)
Salad: Chop veggies (bok choy, carrots, celery) – set aside your carrot tops and celery leaves for the chimichurri. Use both the leaves and the thicker stalks of the bok choy! Toss all veggies together with the pickled green beans, and chimichurri. Serve as a refreshing side salad, or with some lightly toasted naan for dipping!
Chimichurri: Rinse and chop the carrot tops and celery leaves finely (you can also use a food processor if you have one). Add apple cider vinegar, green garlic, olive oil, and salt and mix well. Developed from this recipe.