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Photo: Leo Gong; Styling: Dan Becker Photo by: Photo: Leo Gong; Styling: Dan Becker

Chimichurri Romaine Spoons

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

Sunset APRIL 2007

  • Yield: Makes 8 to 12 servings
  • Total: 20 Minutes


  • 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.

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

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Chimichurri Romaine Spoons Recipe