Grilled Romaine Antipasto Salad
Grilled Romaine Antipasto Salad

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, grilled romaine antipasto salad. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Grilled Romaine Antipasto Salad is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Grilled Romaine Antipasto Salad is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook grilled romaine antipasto salad using 21 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Romaine Antipasto Salad:
  1. Make ready 2 heads of romaine lettece
  2. Make ready 1 fresh beefsteak tomato, cut in wedges
  3. Make ready 8 slices of salami
  4. Make ready 14 slices pepperoni
  5. Make ready 12 small fresh mozzarella balls
  6. Take 1/4 cup shaved Provolone cheese
  7. Make ready 16 black olives
  8. Prepare 16 marinade artichoke halves
  9. Prepare 1/4 thin sliced red onion
  10. Take 1/2 cup roasted red peppers, cut in strips
  11. Take BASTING SAUCE AND DRESSING
  12. Prepare 1/4 cup olive oil, extra virgin
  13. Prepare 3 tbsp Balsamic vinegar
  14. Take 1 garlic clove, minced
  15. Get 1 tbsp romano cheese, grated
  16. Make ready 1/4 tsp black pepper, and salt to taste
  17. Make ready 1/4 tsp red pepper flakes
  18. Prepare 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
  19. Make ready 1/2 tsp hot sauce, such as Frank's brand
  20. Take ACCOMPANIMENTS
  21. Get 8 oz 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 it up for this special food grilled romaine antipasto salad recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!