Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

Grilling lettuce gives it a hint of smokiness and lends the leaves crisp-tender contrast. Toasted garlic bread stands in for croutons.

Ivy Manning
Recipe by Cooking Light June 2012

Gallery

Credit: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

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  • Coat bread slices with cooking spray. Place the bread on grill rack coated with cooking spray; grill for 1 minute or until golden, turning once. Remove bread from grill. Cut 1 garlic clove in half; rub both sides of bread with cut sides of garlic clove. Discard clove.

  • Pat anchovy fillets dry with a paper towel. Combine remaining 2 garlic cloves, 2 anchovy fillets, juice, mustard, pepper, salt, and egg yolk in a blender; process until smooth. With blender on, add oil, 1 tablespoon at a time; process until smooth.

  • Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing, tossing gently to coat.

  • Cut remaining 5 anchovy fillets in half lengthwise. Arrange about 3/4 cup salad on each of 10 plates; top each serving with 1 bread slice and 1 anchovy half. Sprinkle each serving with about 1 1/2 teaspoons Parmigiano-Reggiano.

Nutrition Facts

118 calories; fat 7g; saturated fat 1.2g; mono fat 4.4g; poly fat 0.7g; protein 3.6g; carbohydrates 10.5g; fiber 1.2g; cholesterol 25mg; iron 1.5mg; sodium 290mg; calcium 66mg.
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