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Grilled Lettuces with Manchego

Ngoc Minh Ngo
Yield Makes 4 servings
Prep and Cook Time: about 20 minutes. Notes: Little Gem, a type of miniature romaine lettuce, is perfect for this recipe, but hearts of regular romaine work too.

Ingredients

  • 3 canned anchovy fillets, drained and finely chopped
  • 2 to 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground pepper
  • 2 whole small Little Gem lettuces or 4 hearts of romaine, rinsed and patted dry
  • 1/8 pound manchego cheese, shaved into thin curls with a vegetable peeler
  • 1 lemon, cut into wedges

Nutrition Information

  • 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

  1. With the flat side of a knife, mash the anchovies to a paste. In a small bowl, whisk together olive oil, lemon juice, anchovy paste, and salt and pepper to taste.

  2. Cut lettuces in half lengthwise, keeping leaves attached to cores. Brush all over with 1 1/2 to 2 tablespoons anchovy dressing.

  3. Lay lettuces on a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level for 5 to 6 seconds); close lid on gas grill. Cook, turning once, until lettuces are softened and streaked brown, about 8 minutes.

  4. Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego curls. Serve with lemon wedges.

  5. Note: Nutritional analysis is per serving.