Hi, I’m Laura. Today, I’m gonna show you how to make grilled romaine antipasto salad recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little 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 well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Grilled Romaine Antipasto Salad is something that I’ve 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 that.
The ingredients needed to make Grilled Romaine Antipasto Salad:
- Prepare 2 heads of romaine lettece
- Make ready 1 fresh beefsteak tomato, cut in wedges
- Prepare 8 slices of salami
- Prepare 14 slices pepperoni
- Prepare 12 small fresh mozzarella balls
- Take 1/4 cup shaved Provolone cheese
- Get 16 black olives
- Prepare 16 marinade artichoke halves
- Prepare 1/4 thin sliced red onion
- Prepare 1/2 cup roasted red peppers, cut in strips
- Take BASTING SAUCE AND DRESSING
- Prepare 1/4 cup olive oil, extra vir
- Prepare 3 tbsp Balsamic vinegar
- Prepare 1 garlic clove, minced
- Make ready 1 tbsp romano cheese, grated
- Make ready 1/4 tsp black pepper, and salt to taste
- Prepare 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
- Get 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 this up for this exceptional dish grilled romaine antipasto salad recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
