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Categories:
extra-virgin olive oil red wine vinegar garlic jalapeno chilie oregano flat leaf parsley queso fresco romaine lettuce hearts
Viewed: 107 - Published at: 5 years agoIngredients
- 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)
Method
- Mix the first 6 ingredients in a bowl
- Add cheese (I usually add more) and blend together.
- Scoop on to romaine leaves.
- Arrange on a plate and serve cold.
- I have used this with corn chips as a chip and dip.
- I have also topped salads and grilled meats with this.
