A bit of smoky char from broiling your broccoli blends perfectly with miso and soy. This salad is given a burst of sweetness by the peaches. Bok choy adds a crunchy texture, and the salty, sweet, crunchy combination is absolutely wonderful.
Swap option: If you can't find bok choy you can substitute celery or even cucumber.
- 1 pound broccoli, cut into florets
- 3 tablespoons olive oil, plus more
- dash of salt
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 1 large peach, chopped
- 1 cup roughly diced bok choy
Set your oven to broil and make sure a rack is 6 inches from the top.2.
Put the broccoli on an aluminum lined baking sheet and top with a dash of olive oil and salt. Put in the oven for 5 minutes or until the broccoli has just started to char. Remove from the oven and allow to cool.3.
In a bowl, whisk the miso paste, soy sauce and 3 tablespoons olive oil together.4.
Combine the sauce with the broccoli, peaches and bok choy. Serve cold.