Romaine transforms over heat into something sweet and tender while its edges char and crisp. The salty anchovy dressing pulled from staples turns this from salad into dinner. One pan, one shelf, ready in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 540 calories a serving, 62 g protein, 20 g carbohydrate, 24 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Split the romaine head lengthwise and lay the halves cut-side down in the pan. Cook without moving them for 4 minutes until the cut sides turn deep golden and char at the edges.4 min
2. Turn the romaine halves over, lower the heat to medium, and cook for 2 minutes until the outer leaves soften and the core becomes tender when pierced with a fork. Transfer to a plate.2 min
3. Pour the remaining 2 tablespoons of oil into the same skillet and turn the heat to low. Mince 2 cloves of garlic and cook it gently for 1 minute until fragrant. Add 4 anchovy fillets and stir constantly for 1 minute until they dissolve into the oil.1 min
4. Remove from heat and squeeze the juice of half a lemon into the pan. Add 1/4 teaspoon each of salt and pepper. Taste and adjust the lemon juice if needed. Pour this warm dressing over the charred romaine and serve at once with thick slices of crusty bread for soaking it up.

Note Swap romaine for escarole or endive if you like. Leftovers keep a day refrigerated but are best warm. Serve alongside soup or with a fried egg on top to stretch the dish into a full meal.