Crisp Romaine in Ginger-Sesame Dressing

1. Prepare Ice Water

Start by bringing a large pot of water to a boil. While the water heats up, prepare a bowl of ice water. This will be used to stop the cooking process and keep the lettuce crisp.

2. Blanch Romaine Lettuce

Once the water is boiling, blanch the separated romaine lettuce leaves for about 30 seconds, just until they turn a vibrant green but remain crisp. Immediately transfer the blanched leaves into the ice water to halt the cooking process. After a minute or so, drain the lettuce and dry it thoroughly, using a salad spinner if you have one.

3. Prepare Dressing

Heat the vegetable oil in a small saucepan over medium heat. Add the minced ginger and cook it for about a minute, until it becomes fragrant and slightly golden. This step is crucial as it releases the ginger's essential oils, infusing the dish with its distinctive aroma and flavor.

4. Combine Dressing Ingredients

Add the soy sauce, Shaoxing wine, and sugar to the saucepan with the ginger. Stir the mixture for about 15 seconds, just long enough for the sugar to dissolve and the flavors to meld together. Remove the saucepan from the heat, and stir in the toasted sesame oil.

5. Dress Lettuce

Pour the warm ginger-sesame dressing over the lettuce in the large bowl and toss everything together gently, ensuring the leaves are evenly coated with the flavorful sauce. Finally, arrange the dressed lettuce on a serving plate and serve immediately, enjoying the contrast of the crisp greens with the savory, aromatic dressing.