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?
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.