Heat grill pan over high heat.
For the salad, in a small bowl combine olive oil, garlic, a few pinches of salt and about 15 grinds pepper. Cut lettuce heads in half lengthwise and brush with olive oil mixture.
Grill lettuce until slightly blackened (grill marks) and wilted. Transfer lettuce to a serving platter. Spread lightly with mashed anchovies if desired.
Squeeze lemon over the lettuce. Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil and garnish with parsley.
Adapted from recipe by: Chef Dave Lieberman
Each (1/2 head) serving contains an estimated:
Cals: 148, FatCals: 125, TotFat: 11g
SatFat: 1g, PolyFat: 1g, MonoFat: 9g
Chol: 5mg, Na: 260mg, K: 128mg
TotCarbs: 4g, Fiber: 1g, Sugars: 0g
NetCarbs: 3g, Protein: 3g
You could add a few mini-croutons if you desired. I tried to keep the carbs low to satisfy diabetic diet requirements.
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 6|
|Calories from Fat: 347 (88%)|
|Amt Per Serving||% DV|
|Total Fat 38.6g||51 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 3.5mg||1 %|
|Sodium 69mg||2 %|
|Potassium 817.2mg||22 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 4.7g|
|Protein 5.3g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 395
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