Panfried Romaine


  • 1 ¼ teaspoons fine sea salt
  • 6 romaine hearts (two 18-oz packages)
  • ¼ cup extra-virgin olive oil

Rinse romaine halves, then shake off water and pat dry. 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. Cook, turning over once with tongs, until browned, a...

View full recipe at Epicurious


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