Hi, I’m Joana. Today, we’re going to make grilled romaine antipasto salad recipe. Never skip 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 will be really 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’s quick, 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’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. 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:
- Get 2 heads of romaine lettece
- Take 1 fresh beefsteak tomato, cut in wedges
- Prepare 8 slices of salami
- Get 14 slices pepperoni
- Get 12 small fresh mozzarella balls
- Make ready 1/4 cup shaved Provolone cheese
- Take 16 black olives
- Make ready 16 marinade artichoke halves
- Take 1/4 thin sliced red onion
- Prepare 1/2 cup roasted red peppers, cut in strips
- Get BASTING SAUCE AND DRESSING
- Get 1/4 cup olive oil, extra virgin
- Make ready 3 tbsp Balsamic vinegar
- Prepare 1 garlic clove, minced
- Make ready 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
- Prepare 1/2 tsp hot sauce, such as Frank’s brand
- Take 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 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 in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
