Romaine Hearts with Red Pepper Vinaigrette

• 2 hearts romaine, chopped
• 1 jarred roasted red bell pepper, drained
• 1 tablespoon red wine vinegar, eyeball it
• Handful flat-leaf parsley
• 1/4 cup extra-virgin olive oil, eyeball it
• Salt and pepper

1. Place chopped romaine on a platter or in a salad bowl.
2. To a food processor, add roasted red pepper, vinegar and parsley.
3. Process, then stream in extra-virgin olive oil.
4. Season with salt and pepper.
5. remove processor bowl and drizzle dressing over salad, serve.

hearts romaine, red bell pepper, red wine vinegar, handful, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/romaine-hearts-with-red-pepper-vinaigrette-recipe.html (may not work)