Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, grilled romaine antipasto salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Grilled Romaine Antipasto Salad is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Grilled Romaine Antipasto Salad is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook grilled romaine antipasto salad using 21 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Grilled Romaine Antipasto Salad:
- Prepare 2 heads of romaine lettece
- Get 1 fresh beefsteak tomato, cut in wedges
- Get 8 slices of salami
- Get 14 slices pepperoni
- Prepare 12 small fresh mozzarella balls
- Prepare 1/4 cup shaved Provolone cheese
- Take 16 black olives
- Take 16 marinade artichoke halves
- Make ready 1/4 thin sliced red onion
- Take 1/2 cup roasted red peppers, cut in strips
- Make ready BASTING SAUCE AND DRESSING
- Get 1/4 cup olive oil, extra virgin
- Get 3 tbsp Balsamic vinegar
- Make ready 1 garlic clove, minced
- Get 1 tbsp romano cheese, grated
- Get 1/4 tsp black pepper, and salt to taste
- Prepare 1/4 tsp red pepper flakes
- Take 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
- Make ready 1/2 tsp hot sauce, such as Frank's brand
- Get ACCOMPANIMENTS
- Get 8 oz grilled Ahi tuna
Steps to make Grilled Romaine Antipasto Salad:
- Trim off dark outer leaves of romaine, cut each head in half lengthwise and trim stem to clean it up
- Wisk all Basting and Dressing ingredients in a bowl
- Brush romaine with dressing on all sides
- 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
- 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’s going to wrap it up for this exceptional food grilled romaine antipasto salad recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
