Romaine Lettuce Stir Fry

I love salads. One of my favorite kind of lettuce is Romaine Lettuce. Not just for the basic Cesar Salad, but for all kinds of salads and for sandwiches.

Sometimes, the outer leaves of the Romaine lettuce head can be tough, thick, looking almost like kale, tasting rather bitter. So for those tougher leaves, I stir fry them in olive oil, salt and pepper for a short time, adding some balsamic vinegar at the end. Basically a warm salad, but still crunchy and very tasty. For some Asian flavor, stir fry in sesame oil, salt with a dash of soy sauce.

One could also make a spicy kind. The possibilities are endless…