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