Grilled Romaine Antipasto Salad
Grilled Romaine Antipasto Salad

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, grilled romaine antipasto salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Grilled Romaine Antipasto Salad is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Grilled Romaine Antipasto Salad is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
  1. Prepare heads of romaine lettece
  2. Get fresh beefsteak tomato, cut in wedges
  3. Get slices of salami
  4. Make ready slices pepperoni
  5. Get small fresh mozzarella balls
  6. Make ready shaved Provolone cheese
  7. Prepare black olives
  8. Prepare marinade artichoke halves
  9. Make ready thin sliced red onion
  10. Make ready roasted red peppers, cut in strips
  11. Get BASTING SAUCE AND DRESSING
  12. Prepare olive oil, extra virgin
  13. Get Balsamic vinegar
  14. Take garlic clove, minced
  15. Take romano cheese, grated
  16. Get black pepper, and salt to taste
  17. Take red pepper flakes
  18. Take mixed chopped fresh herbs. I used a combination of basil, chives and parsley
  19. Get hot sauce, such as Frank's brand
  20. Take ACCOMPANIMENTS
  21. Make ready grilled Ahi tuna
Instructions to make Grilled Romaine Antipasto Salad:
  1. Trim off dark outer leaves of romaine, cut each head in half lengthwise and trim stem to clean it up
  2. Wisk all Basting and Dressing ingredients in a bowl
  3. Brush romaine with dressing on all sides
  4. 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
  5. 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 food grilled romaine antipasto salad recipe. Thank you very much for your time. I’m sure you will 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!