When romaine meets high heat, it loses its raw edge and picks up char in minutes. This shelf is thin, so we are building something from staples: an anchovy-garlic dressing that turns a head of lettuce into a hot side dish or a light dinner for two.

Serves 2. 15 minutes, 12 at the stove.

About 690 calories a serving, 59 g protein, 6 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve the romaine head lengthwise, leaving the root end intact so the leaves stay together. Pat dry with a towel.
2. Heat 2 tablespoons of oil in a wide skillet over medium-high heat until it shimmers. Lay the romaine halves cut-side down in the pan and let them char without moving for 2 to 3 minutes, until the cut faces are golden brown and wilted.3 min
3. Meanwhile, mash 2 garlic cloves with 4 anchovy fillets in a small bowl, add 1 tablespoon butter and 1 tablespoon oil, squeeze in juice from half the lemon, and season with a pinch of salt and pepper.
4. Turn the romaine halves over and cook on the other side for 1 minute. Transfer to a plate and spread the anchovy butter over the warm lettuce.1 min
5. Serve with lemon wedges and pass extra anchovy butter on the side. Pour any pan juices over the top.

Note Swap anchovies for 2 tablespoons of soy sauce mixed into the butter if you prefer. Leftovers keep refrigerated for one day; reheat gently or serve cold. Add a fried egg on top to make it a full dinner, or serve alongside grilled chicken or fish.