Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, grilled romaine antipasto salad. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Grilled Romaine Antipasto Salad is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Grilled Romaine Antipasto Salad is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook grilled romaine antipasto salad using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Grilled Romaine Antipasto Salad:
- Make ready 2 heads of romaine lettece
- Take 1 fresh beefsteak tomato, cut in wedges
- Make ready 8 slices of salami
- Make ready 14 slices pepperoni
- Prepare 12 small fresh mozzarella balls
- Prepare 1/4 cup shaved Provolone cheese
- Get 16 black olives
- Prepare 16 marinade artichoke halves
- Make ready 1/4 thin sliced red onion
- Make ready 1/2 cup roasted red peppers, cut in strips
- Take BASTING SAUCE AND DRESSING
- Take 1/4 cup olive oil, extra virgin
- Get 3 tbsp Balsamic vinegar
- Prepare 1 garlic clove, minced
- Take 1 tbsp romano cheese, grated
- Get 1/4 tsp black pepper, and salt to taste
- Prepare 1/4 tsp red pepper flakes
- Get 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
- Get 1/2 tsp hot sauce, such as Frank's brand
- Get ACCOMPANIMENTS
- Take 8 oz grilled Ahi tuna
Instructions 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 this up for this exceptional food grilled romaine antipasto salad recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
