Romaine Hearts with Red Pepper Vinaigrette

Ingredients

• 1 Handful flat-leaf parsley 
• 0.3 cup olive oil extra-virgin
• 1 tablespoon red wine vinegar 
• 1  roasted bell pepper red jarred drained
• 2  hearts romaine chopped
• 4 servings salt and pepper 

Equipment

• food processor
• bowl

Directions

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.