Fried Romano
8 servings
60 minutes
Fried romaine is a unique and simple dish of Italian cuisine, where the classic crispy salad transforms into a warm and aromatic side dish. Historically, Italians are known for their ability to turn humble ingredients into true culinary masterpieces, and this recipe is no exception. Light frying in olive oil gives romaine a slightly caramelized flavor with a pleasant nutty note, while sea salt enhances its natural freshness. This salad pairs excellently with meat dishes, fish or can be served as an independent appetizer with a glass of white wine. The unique texture—a combination of a crispy center and soft, slightly toasted edges—makes it special, and serving it warm adds to the coziness of an Italian meal.
1
Wash the salad leaves, shake off the water, and dry them.
- Romano lettuce: 6 bunchs
2
Heat one tablespoon of oil in a shallow pan over medium heat until hot but not smoking. Cut the romaine lettuce heads in half, place three halves in the pan, and add sea salt.
- Extra virgin olive oil: 45 ml
- Sea salt: 20 g
3
Cook by flipping the lettuce leaves with tongs until their color turns brown (about two minutes). Then cover with a lid and keep on the heat for another two to three minutes. Transfer the salad to a plate.
- Romano lettuce: 6 bunchs
4
Prepare the remaining salad halves in the same way, frying them in oil in batches of three. Chill to room temperature before serving.
- Extra virgin olive oil: 45 ml
- Romano lettuce: 6 bunchs
