Caramelized Romaine Hearts with Shaved Radish
Most people think romaine can only be used in fresh salad and wraps, but you’ll be pleasantly surprised by its taste when you cook it in a cast iron skillet or on a hot grill. The smoky flavor of the romaine takes center stage in this simple salad or side dish. The addition of the radish gives a little fresh crunch.
- 3 halved Josie’s Organics romaine hearts
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 2 cloves garlic, chopped
- Salt and pepper to taste
- 1 Josie’s Organics radish thinly sliced or shaved
- Squeeze of fresh lemon
Heat a large cast iron skillet on medium- high heat (if you don’t have cast iron, a stainless skillet will work, too). Add the butter and oil. They should sizzle and pop. Add garlic and evenly distribute with a wooden spoon.
Immediately lay the romaine hearts, cut side down. They should sear right away. Cook 7-8 minutes until the bottoms are brown and caramelized. Remove from pan and place on a serving plate.
Sprinkle radish slices on top of the romaine. Drizzle with the pan drippings. Squeeze fresh lemon on top. Season with salt and pepper. Serve immediately.
Dress it Up
For a family dinner, serve with a medium-rare skirt steak. Spoon some of the jus over the romaine and add some crumbles of bleu cheese. To soften the flavor of the lemon, caramelize it in the skillet along with the romaine halves.