Chimichurri Rojo Dressing Salad is a vibrant and flavorful dish that bursts with the fresh, herby taste of Argentina. This salad is not your average leafy green affair; it’s an explosion of textures and tastes, combining the bright acidity of the chimichurri rojo dressing with the creaminess of cheese and the satisfying crunch of fresh vegetables. If you’re looking to add a touch of South American flair to your table, this recipe is your ticket to a culinary adventure!
The Perfect Chimichurri Rojo Dressing Salad
This recipe breaks down the process of creating a delicious Chimichurri Rojo Dressing Salad step-by-step. It’s easier than you might think, and the results are guaranteed to impress. Let’s gather our ingredients and get started!
Ingredients You’ll Need:
For the Chimichurri Rojo Dressing:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh oregano, finely chopped
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled queso fresco (or feta cheese)
- 1 avocado, diced
Tools of the Trade:
- Cutting board
- Sharp knife
- Mixing bowls
- Measuring cups and spoons
- Salad tongs
Let’s Get Cooking!
Making the Chimichurri Rojo Dressing:
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In a medium mixing bowl, combine the chopped parsley, oregano, minced garlic, smoked paprika, red pepper flakes, salt, and black pepper.
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Pour the red wine vinegar and extra virgin olive oil over the herb mixture.
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Stir well to combine all the ingredients, ensuring the herbs are evenly coated in the dressing.
Assembling the Salad:
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In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and thinly sliced red onion.
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Pour the desired amount of Chimichurri Rojo Dressing over the salad and toss gently to coat.
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Top the salad with crumbled queso fresco and diced avocado.
Fresh Ingredients for Chimichurri Rojo Dressing
Tips for Salad Success:
- Taste and adjust: Before tossing the salad, taste the dressing and adjust the seasonings to your liking. You can add more red pepper flakes for extra heat or a pinch of sugar to balance the acidity.
- Don’t overdress: Start with a small amount of dressing and add more as needed. You want the salad to be lightly coated, not soggy.
- Get creative: Feel free to add other ingredients to your salad, such as grilled chicken or shrimp, black beans, corn, or your favorite vegetables.
Presentation is Everything:
- Serve it up: Arrange the salad on a platter or in individual bowls for an elegant touch.
- Add a sprinkle: Finish the salad with a final sprinkle of queso fresco and a drizzle of olive oil for a beautiful presentation.
Colorful Chimichurri Rojo Dressing Salad
Frequently Asked Questions:
Can I make the Chimichurri Rojo Dressing ahead of time?
Absolutely! In fact, the flavors meld together beautifully if you let the dressing sit for a few hours or even overnight in the refrigerator.
What can I substitute for queso fresco?
If you can’t find queso fresco, feta cheese makes a great substitute and provides a similar tangy flavor.
Enjoy Your Flavorful Fiesta!
This Chimichurri Rojo Dressing Salad is a celebration of fresh ingredients and bold flavors. It’s the perfect dish to brighten up your weeknight dinner or impress your guests at your next gathering.
We’d love to hear about your culinary creations! Share your photos and experiences with us in the comments below. And be sure to check out our other delicious salad recipes on Family Cuisine for more culinary inspiration.
