INGREDIENTS
1/4 c. slivered almonds
1 tbsp. fresh lemon juice
1 1/2 tsp. Dijon mustard
1 tsp. anchovy paste
1/2 small clove garlic, pressed
1/4 c. plus 1 tablespoon
olive oil, divided
Kosher salt
Freshly ground black pepper
6 heads gem lettuce or 3 romaine hearts, halved lengthwise
Shaved Parmesan cheese, for serving
DIRECTIONS
- Place almonds and 1/4 cup water in a blender. Process until smooth, about 1 minute. Add lemon juice, mustard, anchovy paste, and garlic. Process until combined, about 1 minute.
- With the blender running, slowly pour 1/4 cup oil through the feed tube until combined. Season with salt and pepper. (Thin with an additional tablespoon water, if desired.)
- Heat grill to medium-high. Brush cut sides of lettuce with remaining tablespoon oil. Grill, cut sides down, until charred, 1 to 2 minutes; transfer to a platter.
- Drizzle dressing over lettuce. Top with Parmesan. Serve immediately.
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CL::JG
