1/3 cup (75 mL) finely chopped red onion
2 tbsp (25 mL) red wine vinegar or rice vinegar
1/3 cup (75 mL) olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
4 cups (1 L) torn romaine lettuce
2 cups (500 mL) sliced bok choy, including stems
2 tbsp (25 mL) chopped fresh parsley
1 large navel orange
1 grapefruit
Shaved Parmesan cheese

Combine onion and vinegar; let stand 30 minutes. Whisk in oil, salt and pepper. Dressing may be refrigerated for up to 8 hours. Combine lettuce, bok choy and parsley in a bowl. With a sharp knife, remove skin and white pith from fruit and discard. Working over a small bowl to catch the juice, cut fruit segments from their surrounding membrane; discard seeds. Add fruit segments and reserved juice to lettuce mixture; toss with dressing. Divide salad among 6 plates. Using a vegetable peeler, shave a few thin curls of Parmesan cheese over each salad. Serves 6.

Cook's Note: If desired, additional torn romaine lettuce may be substituted for bok choy.
Last updated on May 24, 2019