Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, grilled romaine antipasto salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Grilled Romaine Antipasto Salad is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Grilled Romaine Antipasto Salad is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this 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 it.
The ingredients needed to make Grilled Romaine Antipasto Salad:
- Prepare 2 heads of romaine lettece
- Take 1 fresh beefsteak tomato, cut in wedges
- Get 8 slices of salami
- Take 14 slices pepperoni
- Get 12 small fresh mozzarella balls
- Take 1/4 cup shaved Provolone cheese
- Get 16 black olives
- Get 16 marinade artichoke halves
- Take 1/4 thin sliced red onion
- Make ready 1/2 cup roasted red peppers, cut in strips
- Get BASTING SAUCE AND DRESSING
- Take 1/4 cup olive oil, extra virgin
- Make ready 3 tbsp Balsamic vinegar
- Make ready 1 garlic clove, minced
- Get 1 tbsp romano cheese, grated
- Take 1/4 tsp black pepper, and salt to taste
- Prepare 1/4 tsp red pepper flakes
- Make ready 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
- Prepare 1/2 tsp hot sauce, such as Frank's brand
- Make ready ACCOMPANIMENTS
- Prepare 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 this up for this special food grilled romaine antipasto salad recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
