Name: Cast Iron–Seared Romaine with Oyster Sauce, Ginger, and Sesame
Total time: 45 min
Ingredients: 3 scallions , white parts minced, green parts sliced thin; ¼ cup oyster sauce; 1 tablespoon grated fresh ginger; 1 tablespoon lemon juice; 1 tablespoon water; 2 teaspoons toasted sesame oil; 1 garlic clove , minced; 3 (8-ounce) romaine lettuce hearts; 3 tablespoons vegetable oil; ½ teaspoon table salt; ½ teaspoon pepper; 1 tablespoon sesame seeds , toasted; 1–2 Thai chiles , stemmed and sliced thin

Why This Recipe Works

We wanted a seared lettuce dish with slight char and bold flavors that wasn't wet and overly wilted. We chose romaine lettuce because it held up just enough to high-heat cooking to keep the lettuce from wilting too far down like cooked spinach. We dried the lettuce thoroughly after washing to get color on the cut side, and to get slight caramelization and keep the lettuce from wilting too much while it charred, we seared the romaine in a preheated cast-iron skillet. Since the charred lettuce can stand up to a bold dressing, we were inspired to create an umami-rich dressing with oyster sauce, lemon juice, ginger, garlic, and toasted sesame oil. After searing the romaine, we drizzled it with half the dressing and sprinkled it with sliced scallion greens, sliced Thai chiles, and toasted sesame seeds.

Before You Begin

Look for tight, dense romaine hearts that are heavy for their size; larger heads can be peeled down to the correct weight. You can substitute other fresh chiles, such as jalapeños, for the Thai chile, or simply omit them if you prefer a milder dish.

Instructions

Whisk scallion whites, oyster sauce, ginger, lemon juice, water, sesame oil, and garlic together in small bowl; set dressing aside.

Line rimmed baking sheet with dish towel. Trim root ends from romaine hearts, leaving bases intact so that layers stay together. Cut romaine hearts in half lengthwise. Rinse thoroughly between layers to remove any dirt. Transfer romaine to prepared sheet, cut sides down, and pat dry with second dish towel.

Heat 12-inch cast-iron skillet over medium-high heat for about 10 minutes. Brush romaine evenly with vegetable oil and sprinkle with salt and pepper. Place half of romaine, cut sides down and alternating directions, in pan and cook until well browned, about 4 minutes. Flip romaine and cook until second sides are spotty brown and leaves are softened, about 1 minute. Transfer to serving platter, cut sides up. Repeat with remaining romaine.

Drizzle half of dressing over romaine. Sprinkle with sesame seeds, chile, and scallion greens. Serve, passing remaining dressing separately.