Hello, I am Laura. Today, we’re going to prepare grilled romaine antipasto salad recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. 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 well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Grilled Romaine Antipasto Salad is something which I have loved my entire life.
To bewith this recipe, we must first prepare a few ingredients. You can cook grilled romaine antipasto salad using 21 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Romaine Antipasto Salad:
- Make ready 2 heads of romaine lettece
- Make ready 1 fresh beefsteak tomato, cut in wedges
- Get 8 slices of salami
- Prepare 14 slices pepperoni
- Make ready 12 small fresh mozzarella balls
- Take 1/4 cup shaved Provolone cheese
- Get 16 black olives
- Make ready 16 marinade artichoke halves
- Prepare 1/4 thin sliced red onion
- Take 1/2 cup roasted red peppers, cut in strips
- Prepare BASTING SAUCE AND DRESSING
- Prepare 1/4 cup olive oil, extra vir
- Prepare 3 tbsp Balsamic vinegar
- Make ready 1 garlic clove, minced
- Take 1 tbsp romano cheese, grated
- Prepare 1/4 tsp black pepper, and salt to taste
- Take 1/4 tsp red pepper flakes
- Take 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
- Take 1/2 tsp hot sauce, such as Frank’s brand
- Get ACCOMPANIMENTS
- Make ready 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 is going to wrap this up with this exceptional dish grilled romaine antipasto salad recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
