Cast Iron–Seared Romaine with Oyster Sauce, Ginger, and Sesame
In a salad rut? For a change of pace, turn up the heat.
WHY THIS RECIPE WORKS
We wanted a seared lettuce dish with slight char and bold flavors that wasn't wet and overly wilted. We chose romaine lettuce because it held up just enough to high-heat cooking to keep the lettuce from wilting too far down like cooked spin...