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
How to Make It
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.
Cut lettuces in half lengthwise, keeping leaves attached to cores. Brush all over with 1 1/2 to 2 tablespoons anchovy dressing.
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.
Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego curls. Serve with lemon wedges.
Note: Nutritional analysis is per serving.
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