Grilled Caesar Salad

Romaine brushed with olive oil-anchovy paste and grilled, then topped with curls of cheese, takes Caesar salad to a whole new level. Little Gem, a type of miniature romaine lettuce, is perfect for this recipe, but hearts of regular romaine work too.

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

Step 1

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.

Step 2

Keeping leaves attached to cores, cut lettuce heads in half lengthwise. Brush all over with 1 1/2 to 2 tbsp. anchovy dressing.

Step 3

Grill lettuces, covered, turning once, until they are softened and streaked brown, about 8 minutes.

Step 4

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 149Calories from Fat 79

% Daily Value *
Total Fat 13g20%

Saturated Fat 4.8g24%
Cholesterol 17mg6%
Sodium 206mg9%
Total Carbohydrate 5.2g2%

Dietary Fiber 2.7g11%
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Caesar Salad