Photo: Leo Gong; Styling: Dan Becker
Total Time
20 Mins
Makes 8 to 12 servings

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

How to Make It

Step 1

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

Step 2

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

Step 3

Note: Nutritional analysis is per serving.

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