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1. Heat a grill to medium-high (450°). 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.
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