Hello, I am Laura. Today, I’m gonna show you how to prepare grilled romaine antipasto salad recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. 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 popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Grilled Romaine Antipasto Salad is something that I have loved my entire life.
To bewith 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 cook 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
- Take 14 slices pepperoni
- Make ready 12 small fresh mozzarella balls
- Get 1/4 cup shaved Provolone cheese
- Prepare 16 black olives
- Make ready 16 marinade artichoke halves
- Make ready 1/4 thin sliced red onion
- Take 1/2 cup roasted red peppers, cut in strips
- Take BASTING SAUCE AND DRESSING
- Make ready 1/4 cup olive oil, extra virgin
- Prepare 3 tbsp Balsamic vinegar
- Make ready 1 garlic clove, minced
- Get 1 tbsp romano cheese, grated
- Make ready 1/4 tsp black pepper, and salt to taste
- Make ready 1/4 tsp red pepper flakes
- Make ready 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
- Take ACCOMPANIMENTS
- Take 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 with this exceptional dish grilled romaine antipasto salad recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
