Hello, I am Laura. Today, we’re going to prepare grilled romaine antipasto salad recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Grilled Romaine Antipasto Salad Recipe
Grilled Romaine Antipasto Salad is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Grilled Romaine Antipasto Salad is something which I have loved my whole life.
To get started with this recipe, we have to first 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:
- Take 2 heads of romaine lettece
- Prepare 1 fresh beefsteak tomato, cut in wedges
- Make ready 8 slices of salami
- Get 14 slices pepperoni
- Take 12 small fresh mozzarella balls
- Take 1/4 cup shaved Provolone cheese
- Make ready 16 black olives
- Make ready 16 marinade artichoke halves
- Make ready 1/4 thin sliced red onion
- Make ready 1/2 cup roasted red peppers, cut in strips
- Get BASTING SAUCE AND DRESSING
- Make ready 1/4 cup olive oil, extra virgin
- Prepare 3 tbsp Balsamic vinegar
- Get 1 garlic clove, minced
- Get 1 tbsp romano cheese, grated
- Take 1/4 tsp black pepper, and salt to taste
- Take 1/4 tsp red pepper flakes
- Prepare 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
- Prepare ACCOMPANIMENTS
- Prepare 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 is going to wrap it up with this exceptional dish grilled romaine antipasto salad recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
