Chimichurri Romaine Spoons
Photo: Leo Gong; Styling: Dan Becker
These fresh mini salads have the tangy, garlicky flavor of Argentine chimichurri sauce.
How to Make It
Step 1
1
In a small bowl, whisk together olive oil, vinegar, garlic, jalapeño, oregano, parsley, and salt. Add cheese and stir to combine thoroughly.
Step 2
2
Spoon cheese mixture onto the core ends of the romaine leaves, dividing evenly. Serve immediately.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
1 fresh jalapeño chile, stemmed, seeded, and minced
2 tablespoons oregano leaves, chopped
1/2 cup flat-leaf parsley leaves, chopped
1/4 to 1/2 tsp. salt
6 ounces queso fresco (fresh Mexican cheese) or mild feta, crumbled
3 romaine lettuce hearts, separated into leaves
Directions
Step 1
1
In a small bowl, whisk together olive oil, vinegar, garlic, jalapeño, oregano, parsley, and salt. Add cheese and stir to combine thoroughly.
Step 2
2
Spoon cheese mixture onto the core ends of the romaine leaves, dividing evenly. Serve immediately.
Step 3
3
Note: Nutritional analysis is per serving.
