Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, grilled romaine antipasto salad. One of my favorites food recipes. 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 well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Grilled Romaine Antipasto Salad is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Prepare heads of romaine lettece
- Prepare fresh beefsteak tomato, cut in wedges
- Make ready slices of salami
- Get slices pepperoni
- Prepare small fresh mozzarella balls
- Get shaved Provolone cheese
- Prepare black olives
- Prepare marinade artichoke halves
- Make ready thin sliced red onion
- Take roasted red peppers, cut in strips
- Get BASTING SAUCE AND DRESSING
- Prepare olive oil, extra virgin
- Prepare Balsamic vinegar
- Make ready garlic clove, minced
- Take romano cheese, grated
- Take black pepper, and salt to taste
- Prepare red pepper flakes
- Make ready mixed chopped fresh herbs. I used a combination of basil, chives and parsley
- Take hot sauce, such as Frank's brand
- Prepare ACCOMPANIMENTS
- Prepare 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’s going to wrap it up with this exceptional food grilled romaine antipasto salad recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
