Chimichurri Romaine Spoons

• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 minced garlic clove
• 1 fresh jalapeno chilie (stemmed seeded and minced)
• 2 tablespoons oregano leaves (fresh and chopped)
• 12 cup flat leaf parsley (chopped)
• 8 -12 ounces queso fresco (crumbled) or 8 -12 ounces feta cheese (crumbled)
• 3 romaine lettuce hearts (separated into leaves)

1. Mix the first 6 ingredients in a bowl
2. Add cheese (I usually add more) and blend together.
3. Scoop on to romaine leaves.
4. Arrange on a plate and serve cold.
5. I have used this with corn chips as a chip and dip.
6. I have also topped salads and grilled meats with this.

extra virgin olive oil, red wine vinegar, garlic, jalapeno chilie, oregano, flat leaf parsley, queso fresco, romaine lettuce hearts

Taken from www.food.com/recipe/chimichurri-romaine-spoons-443362 (may not work)