Romaine Hearts with Red Pepper Vinaigrette

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings
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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. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.