
Trim an inch off the base of your romaine hearts to release leaves all at once.
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- 3 tbsp. extra-virgin olive oil
- 2 tbsp. sherry vinegar
- 1 pressed garlic clove
- kosher salt
- Black pepper
- 1 c. Manchego cheese, packed and shaved
- 4 oz. Spanish chorizo, cut into quarters lengthwise
- 1/2 c. roasted red peppers, chopped
- 2 romaine hearts, leaves separated
Directions
- Step 1In large bowl, whisk extra-virgin olive oil, sherry vinegar, garlic, salt, and pepper. Add Manchego, Spanish chorizo, and red peppers. Toss well.
- Step 2Arrange romaine hearts on serving platter. Top with cheese mixture. Serve with baguette if desired.