A Caesar without the hassle, built from what's on the shelf. Heating the lettuce wilts it gently while the anchovies and garlic perfume the whole bowl. Dinner comes together in the time it takes to boil a kettle.

Serves 2. 15 minutes, 10 at the stove.

About 650 calories a serving, 59 g protein, 8 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 2 garlic cloves thin. Heat 3 tablespoons oil in a large pan over medium heat, add the garlic and cook until it turns golden, about 1 minute, swirling the pan as you work.1 min
2. Tear the 5 ounces of romaine into bite-sized pieces and add them all to the pan. Stir and toss until the leaves soften and begin to wilt, 2 to 3 minutes. The lettuce will reduce significantly.3 min
3. Tear 4 anchovy fillets into small pieces and scatter them over the warm leaves. Squeeze juice from half the lemon over the top, season with salt and pepper, and toss to combine.

Note Swap the anchovies for a grating of Parmesan if you prefer. Leftovers will soften further but keep in a covered container in the cold for a day, good with bread for lunch. Serve with crusty bread or beside roasted chicken thighs for a full meal.