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.

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Credit: Ngoc Minh Ngo

Recipe Summary test

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

149 calories; calories from fat 79%; protein 6.2g; fat 13g; saturated fat 4.8g; carbohydrates 5.2g; fiber 2.7g; sodium 206mg; cholesterol 17mg.