Chimichurri Romaine Spoons

Chimichurri Romaine Spoons Recipe
Photo: Leo Gong; Styling: Dan Becker
These fresh mini salads have the tangy, garlicky flavor of Argentine chimichurri sauce.


Makes 8 to 12 servings
Total time: 20 Minutes

Recipe from


Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 92
Caloriesfromfat 71 %
Protein 4.2 g
Fat 7.2 g
Satfat 3.4 g
Carbohydrate 2.2 g
Fiber 1.3 g
Sodium 215 mg
Cholesterol 12 mg


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


1. In a small bowl, whisk together olive oil, vinegar, garlic, jalapeño, oregano, parsley, and salt. Add cheese and stir to combine thoroughly.

2. Spoon cheese mixture onto the core ends of the romaine leaves, dividing evenly. Serve immediately.

Note: Nutritional analysis is per serving.

Leah Lyon, Ada, OK,


April 2007
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