Cooking romaine in olive oil brings out its sweetness while preserving its crunch.
Cooks' note:
Romaine can be made 2 hours ahead and kept, loosely covered, at room temperature.
Recipe information
Total Time
1 hr
Yield
Makes 8 servings
Ingredients
6 romaine hearts (two 18-oz packages), trimmed and halved lengthwise
1/4 cup extra-virgin olive oil
About 1 1/4 teaspoons fine sea salt
Preparation
Step 1
Rinse romaine halves, then shake off water and pat dry.
Step 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.
Step 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.
Step 4
Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.
