Ingredients

3 canned anchovy fillets, drained and finely chopped

2 to 2-1/2 T.olive oil

1 T. 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 # manchego cheese, shaved into thin curls with veg. peeler

1 lemon, cut into wedges

Preparation

  1. With the flat side of a knife, mash the anchovies to a paste. In smallbowl, whisk together olive oil, lemon juice, anchovy paste and salt and pepper to taste.
  2. Cut lettuces in half lengthwise, keeping leaves attached to cores. Brush all over with 1-1/2 to 2 T. of anchovy dressing.
  3. Lay lettuces on a barbecue grill over a solid bed of medium hot coals or medium-high on a gas grill. Close lid on gas grill. Cook, turning once, unti lettuces are softened and streaked brown, about 8 minutes
  4. Place lettuces cut side up on a platter. Drizzle with remaining dressing over lettuces and top with the Manchego curls. Serve with lemon wedges. Calories 149 Sunset May 2006