Prep 10 mins
Cook 5 mins
Romaine has a nice crunch, even after marinating in a hot dressing! Adapted from Gourmet magazine(March 2009)
- 1 heart romaine lettuce
- 1 teaspoon chopped garlic
- 1⁄2 teaspoon grated peeled ginger
- 1⁄4 teaspoon crushed red pepper flakes
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons water
- 1 teaspoon sesame seeds, toasted and crushed with side of a heavy knife
- Cut romaine crosswise into 2-inch pieces and put in a bowl.
- Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil.
- Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.
- Romaine can be made 1 day ahead and chilled. Bring to room temperature before serving.
This is a wonderfully different type of salad. It may seem kind of plain, but it's got great flavor and yes, the romaine does stay crunchy. I used reduced-sodium soy sauce and still thought it was very salty. I sprinkled about 1 tsp of sugar on it and tossed well and that really did the trick. It was fantastic! This makes a nice light lunch with some Asain noodle soup. I may try throwing in some scallions next time, too. Thanx for posting this!
Loved the flavor of the sesame oil, soy and red pepper flakes. I had to use ground ginger and garlic powder (was out of both of the fresh). I'm making it again tomorrow for lunch! Made for Zaar Cookbook Tag Game 2011.
Yum! This went great with 10 Minute Szechuan Chicken and was very easy to prepare. Loved that it is ready ahead of time. We liked it better cold than room temp. Next days leftovers were just as good as day one! The dressing is very different. The soy made it a bit salty so if you are salt conscious use low sodium or tamari or something. Thanks for sharing a keeper!