Grilled Lettuces with Manchego

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

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 5

Note: Nutritional analysis is per serving.

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 Lettuces with Manchego