Chimichurri Romaine Spoons

Photo: Leo Gong; Styling: Dan Becker

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

Yield: Makes 8 to 12 servings
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 71%
  • Protein: 4.2g
  • Fat: 7.2g
  • Saturated fat: 3.4g
  • Carbohydrate: 2.2g
  • Fiber: 1.3g
  • Sodium: 215mg
  • Cholesterol: 12mg


  • 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. 1. In a small bowl, whisk together olive oil, vinegar, garlic, jalapeño, oregano, parsley, and salt. Add cheese and stir to combine thoroughly.
  2. 2. Spoon cheese mixture onto the core ends of the romaine leaves, dividing evenly. Serve immediately.
  3. Note: Nutritional analysis is per serving.
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