A Caesar without the fuss: tender romaine wilts under warm garlicky oil spiked with anchovies, then tossed with crisp croutons and cheese. This shelf has one vegetable, so we cook it down and dress it hot, the way Caesar was meant to be.

Serves 2. 20 minutes, 15 at the stove.

About 1150 calories a serving, 68 g protein, 17 g carbohydrate, 90 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut the romaine into 2-inch pieces, separating tender inner leaves from tougher outer ones. Heat 1/4 cup oil in a large skillet over medium heat and mince 3 garlic cloves into it; toast until fragrant, about 1 minute.1 min
2. Chop 4 anchovy fillets and stir them into the oil until they break down, about 30 seconds. Add the tougher outer romaine leaves and stir for 2 minutes until they begin to wilt.2 min
3. Add the tender inner leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until all the romaine softens but still holds its shape, about 3 minutes. Transfer to a bowl and taste for salt and pepper.3 min
4. While the romaine cooks, melt 2 tablespoons butter in a small skillet over medium heat and add 2 tablespoons flour, stirring to make a paste; cook for 1 minute until it smells like toast. Pour in 1/4 cup water, whisk smooth, and simmer until the sauce thickens, about 2 minutes. This is your crouton base.3 min
5. Tear 1 slice of bread into bite-size pieces (if you have bread on hand) or use the remaining crouton base as a sauce. Grate 2 ounces Parmesan over the warm romaine, add croutons if using, drizzle with any pan sauce, and toss gently.

Note Swap the romaine for any other tender lettuce or even spinach. Leftovers keep for two days but taste best served warm. Pair with crusty bread to soak up the dressing, or add a fried or poached egg on top to make it a complete meal.