Hi, I’m Joana. Today, I will show you a way to prepare grilled romaine antipasto salad recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to 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 popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Grilled Romaine Antipasto Salad is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular 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 cook it.
The ingredients needed to make Grilled Romaine Antipasto Salad:
- Get 2 heads of romaine lettece
- Make ready 1 fresh beefsteak tomato, cut in wedges
- Make ready 8 slices of salami
- Prepare 14 slices pepperoni
- Prepare 12 small fresh mozzarella balls
- Take 1/4 cup shaved Provolone cheese
- Prepare 16 black olives
- Take 16 marinade artichoke halves
- Make ready 1/4 thin sliced red onion
- Get 1/2 cup roasted red peppers, cut in strips
- Prepare BASTING SAUCE AND DRESSING
- Get 1/4 cup olive oil, extra virgin
- Prepare 3 tbsp Balsamic vinegar
- Make ready 1 garlic clove, minced
- Make ready 1 tbsp romano cheese, grated
- Make ready 1/4 tsp black pepper, and salt to taste
- Make ready 1/4 tsp red pepper flakes
- Get 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
- Get 1/2 tsp hot sauce, such as Frank’s brand
- Prepare ACCOMPANIMENTS
- Get 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 it up with this distinctive dish grilled romaine antipasto salad recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
