Romaine Hearts with Red Pepper Vinaigrette

Ingredients

  • 2 hearts of romaine lettuce, chopped

  • 1 jarred roasted red pepper, drained

  • 1 tablespoon red wine vinegar (eyeball it)

  • A handful of flat leaf parsley

  • 1/4 cup extra virgin olive oil (EVOO)

  • Salt and pepper

Directions

Place chopped romaine lettuce on a platter or in a salad bowl. To a food processor, add the roasted red pepper, vinegar and parsley. Process, then stream in EVOO (eyeball it). Season with salt and pepper, to taste. Remove the processor bowl and drizzle the dressing over the lettuce, then serve.