- 3 canned anchovy fillets, drained and finely chopped
- 2 to 2 1/2 tbsp. extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper
- 2 whole small Little Gem lettuce heads or 4 hearts of romaine
- 2 ounces manchego cheese, shaved into thin curls with a vegetable peeler
- 1 lemon, cut into wedges
- calories 149
- caloriesfromfat 79 %
- protein 6.2 g
- fat 13 g
- satfat 4.8 g
- carbohydrate 5.2 g
- fiber 2.7 g
- sodium 206 mg
- cholesterol 17 mg
How to Make It
Heat a grill to medium-high (450°). With the flat side of a knife, mash the anchovies to a paste. In a small bowl, whisk together oil, lemon juice, anchovy paste, and salt and pepper to taste.
Keeping leaves attached to cores, cut lettuce heads in half lengthwise. Brush all over with 1 1/2 to 2 tbsp. anchovy dressing.
Grill lettuces, covered, turning once, until they are softened and streaked brown, about 8 minutes.
Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego. Serve with lemon wedges.