Chimichurri Romaine Spoons
Photo: Leo Gong; Styling: Dan Becker
Yields Makes 8 to 12 servings Total Time 20 mins
AuthorLeah Lyon, Ada, OK,
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.

Chimichurri Romaine Spoons