Seared Romaine and Cucumber
In a heavy skillet or wok over high flame, heat the butter until nearly smoking. Add the ginger and onion and cook for 1 minute. Add the romaine and stir until just seared and wilted. Toss in turmeric and cucumber. Remove from heat when cucumber is just warm. Season with sea salt.
Recipe courtesy Hans Rueffert
Recipe courtesy of Robert Irvine
Recipe courtesy of Emeril Lagasse