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Chimichurri Romaine Spoons





Yields
Makes 8 to 12 servings



Total Time
20 mins

These fresh mini salads have the tangy, garlicky flavor of Argentine chimichurri sauce.

Chimichurri Romaine Spoons




Photo: Leo Gong; Styling: Dan Becker
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 92Calories from Fat 71
% Daily Value *
Total Fat 7.2g12%

Saturated Fat 3.4g17%
Cholesterol 12mg4%
Sodium 215mg9%
Total Carbohydrate 2.2g1%

Dietary Fiber 1.3g6%
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.