Ingredients

• 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

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Instructions

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.