Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, grilled romaine antipasto salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Grilled Romaine Antipasto Salad is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Grilled Romaine Antipasto Salad is something which I’ve loved my whole life. They are nice and they look wonderful.
Grilled romaine lettuce is a nice change of pace from just a regular green salad and all you need is steak seasoning, olive oil, and a bit of lemon I love to make grilled Romaine in the summertime instead of lemon juice I gave it a couple of squirts of balsamic vinegar salad spray and server it along. If you make this Italian Grilled Romaine Salad, be sure to tag me on Instagram with hashtag #heartbeetkitchen, or @heartbeetkitchen! We think once you've eaten this grilled romaine salad, you may never settle for raw lettuce again. Top the grilled romaine with some of the chopped, dressed romaine.
To get started with this recipe, we have to prepare a few components. 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:
- Make ready 2 heads of romaine lettece
- Get 1 fresh beefsteak tomato, cut in wedges
- Prepare 8 slices of salami
- Get 14 slices pepperoni
- Make ready 12 small fresh mozzarella balls
- Make ready 1/4 cup shaved Provolone cheese
- Prepare 16 black olives
- Make ready 16 marinade artichoke halves
- Make ready 1/4 thin sliced red onion
- Make ready 1/2 cup roasted red peppers, cut in strips
- Prepare BASTING SAUCE AND DRESSING
- Get 1/4 cup olive oil, extra virgin
- Make ready 3 tbsp Balsamic vinegar
- Take 1 garlic clove, minced
- Prepare 1 tbsp romano cheese, grated
- Get 1/4 tsp black pepper, and salt to taste
- Take 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
After all, why should meat and fish get all the live-fire love? A quick char adds smoky depth and a glossy finish to crisp romaine hearts, making them the perfect base for fresh summer fixings. I am a huge fan of cooked lettuce. It sounds a little funny, but hear me out.
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
I am a huge fan of cooked lettuce. It sounds a little funny, but hear me out. I grew up eating Chinese food and salad just does not exist in traditional Chinese cuisine - lettuce is always cooked. There are no raw vegetable dishes. I'm more into loading it on with a fresh and vibrant variety of flavors when it comes to dressing up the greens.
So that’s going to wrap it up with this special food grilled romaine antipasto salad recipe. Thank you very much for your time. I am confident 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, colleague and friends. Thanks again for reading. Go on get cooking!
