Hello, I am Jane. Today, I’m gonna show you how to prepare grilled romaine antipasto salad recipe. Never skip today’s recipe. This is a 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 recent trending meals in the world. It is easy, 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 bewith this recipe, we have to 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:
- Prepare 2 heads of romaine lettece
- Get 1 fresh beefsteak tomato, cut in wedges
- Get 8 slices of salami
- Get 14 slices pepperoni
- Take 12 small fresh mozzarella balls
- Make ready 1/4 cup shaved Provolone cheese
- Take 16 black olives
- Take 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 vir
- Prepare 3 tbsp Balsamic vinegar
- Take 1 garlic clove, minced
- Take 1 tbsp romano cheese, grated
- Take 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
- Make ready 1/2 tsp hot sauce, such as Frank’s brand
- Take 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 it up with this distinctive dish grilled romaine antipasto salad recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
