Grilled Caesar Salad

• 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

1. Heat a grill to medium-high (450u0b0). 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.
2. Keeping leaves attached to cores, cut lettuce heads in half lengthwise. Brush all over with 1 1/2 to 2 tbsp. anchovy dressing.
3. Grill lettuces, covered, turning once, until they are softened and streaked brown, about 8 minutes.
4. Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego. Serve with lemon wedges.

anchovy, extravirgin olive oil, lemon juice, salt, manchego cheese, lemon

Taken from www.myrecipes.com/recipe/grilled-caesar-salad-0 (may not work)