Grilled Romaine Antipasto Salad
Grilled Romaine Antipasto Salad

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, grilled romaine antipasto salad. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Grilled Romaine Antipasto Salad is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Grilled Romaine Antipasto Salad is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have grilled romaine antipasto salad using 21 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Grilled Romaine Antipasto Salad:
  1. Take 2 heads of romaine lettece
  2. Prepare 1 fresh beefsteak tomato, cut in wedges
  3. Get 8 slices of salami
  4. Get 14 slices pepperoni
  5. Take 12 small fresh mozzarella balls
  6. Take 1/4 cup shaved Provolone cheese
  7. Make ready 16 black olives
  8. Take 16 marinade artichoke halves
  9. Make ready 1/4 thin sliced red onion
  10. Take 1/2 cup roasted red peppers, cut in strips
  11. Get BASTING SAUCE AND DRESSING
  12. Prepare 1/4 cup olive oil, extra virgin
  13. Make ready 3 tbsp Balsamic vinegar
  14. Take 1 garlic clove, minced
  15. Make ready 1 tbsp romano cheese, grated
  16. Get 1/4 tsp black pepper, and salt to taste
  17. Get 1/4 tsp red pepper flakes
  18. Prepare 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
  19. Prepare 1/2 tsp hot sauce, such as Frank's brand
  20. Make ready ACCOMPANIMENTS
  21. Make ready 8 oz grilled Ahi tuna
Instructions to make Grilled Romaine Antipasto Salad:
  1. Trim off dark outer leaves of romaine, cut each head in half lengthwise and trim stem to clean it up
  2. Wisk all Basting and Dressing ingredients in a bowl
  3. Brush romaine with dressing on all sides
  4. Grill over direct heat, turning and basting once . It will take only 1 to 2 minutes on each side to get a charred look but still be crisp. Arrange either one or two hearts on a plate and divide remaining ingredients evenly between plates. Slice tuna and also divide evenly. Serve with remaining dressing for adding individually
  5. Note, I seared the tuna with the romaine on the grill. I first brushed it with my spicy ranch dressing recipe attached below then seasoned it with cracked black pepper and cooked it about 2 to 4 minutes on each side depending on the thickness of the fish for rare - - https://cookpad.com/us/recipes/353091-spicy-ranch-dipdressing

So that is going to wrap it up for this exceptional food grilled romaine antipasto salad recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!