1 cup slivered almonds
2 tablespoons sugar
1/3 cup sesame seeds
3 tablespoons sugar
¼ cup grapeseed oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
6 shallots, thinly sliced
600 gms bok choy or seasonal greens
OPTIONAL - speck, omelette, tofu, vegetables, brown rice
- Preheat oven to 180°C. Spread slivered almonds in a single layer on a baking sheet, and bake for 7 to 10 minutes, until golden brown. Set aside.
- Sprinkle 2 tablespoons sugar in an even layer over the bottom of a saucepan set over medium heat. The moment the sugar is completely liquefied, add almonds, stirring briskly to coat, then sesame seeds, stirring until evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer nut mixture to a plate and let cool.
- In the same saucepan, bring the dressing ingredients to a boil: sugar, oil, vinegar, soy sauce, and whisk until sugar is dissolved. Add sliced green onions and remove from heat. Dressing can be used while warm or cool.
- Meanwhile, slice the bok choy crosswise into ½-inch pieces. Bits of dirt can lodge themselves in the greens’ numerous crevices, so thoroughly wash and dry the greens after you’ve chopped them. Place bok choy in a large bowl, and toss with dressing. Just before serving, add the nut mixture and toss well.