Grilled Lettuces With Manchego

• 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

1. 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. 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. 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. 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.
5. Calories 149
6. Sunset May 2006

anchovy, oil, lemon juice, salt, hearts of romaine, manchego cheese, lemon

Taken from www.epicurious.com/recipes/member/views/grilled-lettuces-with-manchego-50042158 (may not work)