Panfried Romaine

1. 1

   Rinse romaine halves, then shake off water and pat dry.

2. 2

   Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then add 3 romaine halves, cut sides down, and sprinkle with a rounded 1/4 teaspoon sea salt.

3. 3

   Cook, turning over once with tongs, until browned, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.

4. 4

   Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.