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

Leah Lyon, Ada, OK
This Story Originally Appeared On sunset.com

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Credit: Leo Gong; Styling: Dan Becker

Recipe Summary

total:
20 mins
Yield:
Makes 8 to 12 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • Note: Nutritional analysis is per serving.

Nutrition Facts

92 calories; calories from fat 71%; protein 4.2g; fat 7.2g; saturated fat 3.4g; carbohydrates 2.2g; fiber 1.3g; sodium 215mg; cholesterol 12mg.
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