Grilled Romaine Lettuce with Anchovies and Pistachios
1 large head of romaine lettuce
½ cup toasted pistachio nuts
½ tin of salted anchovy fillets (15g drained)
2 tablespoons of EVOO
½ medium onion
2 tablespoons lemon juice
Zest from one lemon
Wash romaine lettuce and pat dry. Discard any old or wilted leaves.
Cut lettuce in half lengthwise.
In a mixing bowl, add lemon juice, lemon zest, pepper, and anchovies. Using a masher, mash this into a chunky sauce.
Massage the sauce onto the lettuce and place it on a baking sheet, with the cut side facing up. Put on a preheated grill on 200-220 C for 2-3min, or until the edges get slightly brown.
Transfer to a plate, sprinkle with dry roasted crushed pistachios, and serve immediately.
Serves 2 people.