- 1 1/2pound baby bok choy (about 6 heads), or Shanghai bok choy
- 3tablespoons unsalted butter, at room temperature
- 3tablespoons white or yellow miso paste
- 2tablespoons olive oil
- 1tablespoon freshly squeezed lemon juice
- Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined.
- Prepare a medium-hot fire — a hotter fire will burn the miso paste — n a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy 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 a pinch of kosher salt and 1/4 teaspoon black pepper. 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.
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