- 4 romaine lettuce hearts
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
Put the lettuce hearts into a rectangular glass or porcelain dish just large enough to hold them. Sprinkle them with the garlic and the red pepper flakes, then drizzle the oil over them. Season them to taste with salt.
Cut a piece of cardboard to just fit inside the dish, then wrap it in aluminum foil. Fit the cardboard on top of the lettuce, then weigh it down with 2 or 3 large cans of tomatoes (or something else). Refrigerate for 2 days. Bring to room temperature before serving.