I would like to make a salad with bok choy using the whole head along with fennel and peas. Would you recommend sauteeing the bok choy and fennel or would they work raw?
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Interesting combo! I'd roast the fennel to bring out some of its natural sweetness, chop up the raw bok choy into bite-size pieces for crunch and sautee the english peas. maybe dress with lemon and shaved parmesan or whole grain mustard, evoo, and vinegar.