Grilled Lettuces With Manchego

By Sunset
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3 canned anchovy fillets, drained and finely chopped

2 to 2 1/2 tablespoons extra-virgin olive oil

1 tablespoon 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 pound manchego cheese, shaved into thin curls with a vegetable peeler

1 lemon, cut into wedges

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