Most of us only ever meet lettuce in a salad bowl. Sturdy greens like romaine, though, are wonderful when they meet some heat. The outer leaves wilt and char at the edges, the crisp center stays juicy, and the whole thing takes on a smoky sweetness that raw lettuce never has.
Roasted Romaine with Lemon and Mustard
Serves 4 as a side
- 2 romaine hearts
- 2 tablespoons olive oil, plus more for the dressing
- kosher salt and black pepper
- 1 lemon
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- 2 tablespoons toasted sunflower or pumpkin seeds
- a few chives or a little parsley, chopped
- Heat the oven to 450°F (230°C) and put a sheet pan inside to heat up.
- Cut the romaine hearts in half lengthwise, keeping the core so the leaves hold together. Rinse them and dry very well; water on the leaves will steam instead of roast.
- Brush the cut sides with olive oil and season with salt and pepper.
- Lay the halves cut side down on the hot pan and roast for 6 to 8 minutes, until the cut side is browned and the outer leaves are just wilting.
- Meanwhile, whisk the juice of half the lemon with the mustard, garlic, a pinch of salt and three tablespoons of olive oil.
- Turn the romaine onto a platter, spoon over the dressing and finish with the seeds, herbs and a little lemon zest.
No oven? Use a pan. A heavy skillet over high heat works just as well. Cook the halves cut side down for 3 to 4 minutes without moving them.
Other greens worth cooking
- Radicchio and endive turn mellow and sweet when roasted or grilled.
- Little gem lettuce is small enough to grill whole.
- Kale and chard are excellent sautéed with garlic, and the stems can be cooked first like celery.
- Beet greens and radish tops are usually thrown away, but they cook down like spinach.
Next time a head of lettuce is about to fade in the fridge, try giving it a few minutes in a hot oven instead of sending it to the compost.
