Grilled Caesar Salad Recipe – Sunset Magazine

Ingredients

• 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