Recipe: Appetizing Grilled Romaine Antipasto Salad

Delicious, fresh and tasty.

Grilled Romaine Antipasto Salad.

Grilled Romaine Antipasto Salad

Literally this is an easy recipe just bearing in mind the other ones. I think the hardest share is to find the best ingredients hence you can enjoy the appetizing Grilled Romaine Antipasto Salad for your dinner with your connections or family. You can have Grilled Romaine Antipasto Salad using 21 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Grilled Romaine Antipasto Salad

  1. It's 2 of heads of romaine lettece.
  2. It's 1 of fresh beefsteak tomato, cut in wedges.
  3. You need 8 of slices of salami.
  4. Prepare 14 of slices pepperoni.
  5. It's 12 of small fresh mozzarella balls.
  6. It's 1/4 cup of shaved Provolone cheese.
  7. Prepare 16 of black olives.
  8. It's 16 of marinade artichoke halves.
  9. It's 1/4 of thin sliced red onion.
  10. It's 1/2 cup of roasted red peppers, cut in strips.
  11. Prepare of BASTING SAUCE AND DRESSING.
  12. It's 1/4 cup of olive oil, extra virgin.
  13. It's 3 tbsp of Balsamic vinegar.
  14. It's 1 of garlic clove, minced.
  15. You need 1 tbsp of romano cheese, grated.
  16. It's 1/4 tsp of black pepper, and salt to taste.
  17. Prepare 1/4 tsp of red pepper flakes.
  18. You need 2 tbsp of mixed chopped fresh herbs. I used a combination of basil, chives and parsley.
  19. You need 1/2 tsp of hot sauce, such as Frank's brand.
  20. Prepare of ACCOMPANIMENTS.
  21. It's 8 oz of grilled Ahi tuna.

Grilled Romaine Antipasto Salad step by step

  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.

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