Active Time

　　10 min

　　Total Time

　　40 min

　　You'll often see a Western-style salad on the menu at a restaurant in South Korea—in all likelihood, a result of the American presence there since World War II. Romaine retains a nice crunch, even after marinating in a hot dressing. Like the cucumber apple pickle , this dish adds a welcome splash of green to the table.

　　

Ingredients

Makes 1 quart

　　1 heart of romaine

　　1 teaspoon chopped garlic

　　1/2 teaspoon grated peeled ginger

　　1/4 teaspoon coarse Korean hot red-pepper flakes

　　1 tablespoon Asian sesame oil

　　1 tablespoon soy sauce

　　2 teaspoons water

　　1 teaspoon sesame seeds, toasted and crushed with side of a heavy knife

　　

Step 1

Cut romaine crosswise into 2-inch pieces and put in a bowl.

　　

Step 2

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.

　　

Step 3

Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.

　　Cooks' notes:

　　Romaine can be made 1 day ahead and chilled. Bring to room temperature before serving.