Fried Romaine
Appetizers • Italian
Description
When sautéed in olive oil, romaine reveals its sweetness while staying crispy.
Ingredients
- Romaine lettuce 6 bunches
- Olive Oil 0 fl oz
- Ocean salt 0 oz
Step-by-Step Guide
Step 1
Rinse the salad leaves, shake off the excess water, and dry them.
Step 2
Heat one tablespoon of oil in a shallow skillet over medium heat until the oil is hot but not smoking. Cut the romaine lettuce heads in half, place three halves in the skillet, and add sea salt.
Step 3
Cook, turning the lettuce leaves with tongs until they turn brown (about two minutes). Then cover with a lid and let it cook for another two to three minutes. Transfer the salad to a plate.
Step 4
Cook the remaining halves of the salad in the same way, frying them in batches of three in oil. Before serving, cool to room temperature.
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