3/4 lbs. red baby bok choy (about 3 heads)
1.5 Tbsp. softened unsalted butter
1.5 Tbsp. white or yellow miso paste
1 Tbsp. olive oil
1 tsp. freshly squeezed lemon juice
Pinch of kosher salt
Freshly ground black pepper to taste
Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry. Mix butter and miso with a fork until well combined. Set aside.
Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl.
Using your hands (or a fork), coat the stalks with the miso butter. Arrange on the grill. Use a grill screen to keep them from falling through the gaps. Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.
While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.
Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.
We thank epicurious.com for this recipe.
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