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
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
4. Place lettuces cut side up on a platter.
Drizzle remaining dressing over lettuces and top
with manchego. Serve with lemon wedges.