Panfried Romaine Recipe
- 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
- 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, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.
- Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.
