These fresh mini salads have the tangy, garlicky flavor of Argentine chimichurri sauce.
In a small bowl, whisk together olive oil, vinegar, garlic, jalapeño, oregano, parsley, and salt. Add cheese and stir to combine thoroughly.
Spoon cheese mixture onto the core ends of the romaine leaves, dividing evenly. Serve immediately.
Note: Nutritional analysis is per serving.
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