Easy Step to Preparing Best Grilled Romaine Antipasto Salad

Grilled Romaine Antipasto Salad is the nomero uno that comes to most people’s thought when it comes to a delightul meal. Today, we are going to tell you instructions on serving a comforting Grilled Romaine Antipasto Salad.

Grilled Romaine Antipasto Salad

We hope you got benefit from reading it, now let’s go back to grilled romaine antipasto salad recipe. To cook grilled romaine antipasto salad you only need 21 ingredients and 5 steps. Here is how you achieve that.

Firstly, below are the ingridients that you should ready to serve Grilled Romaine Antipasto Salad:

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

After preparing the ingridients, now we are ready to make our delightful Grilled Romaine Antipasto Salad:

  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.

Recipe : Grilled Romaine Antipasto Salad

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