The Fast Method to Making Tasty Grilled Romaine Antipasto Salad

Grilled Romaine Antipasto Salad is the first thing that appears to most people’s thought when it arrives to a perfect dish. Today, we will provide you instructions on preparing 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. You can have grilled romaine antipasto salad using 21 ingredients and 5 steps. Here is how you do it.

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

  1. Take 2 of heads of romaine lettece.
  2. Get 1 of fresh beefsteak tomato, cut in wedges.
  3. Get 8 of slices of salami.
  4. Take 14 of slices pepperoni.
  5. Use 12 of small fresh mozzarella balls.
  6. Provide 1/4 cup of shaved Provolone cheese.
  7. Prepare 16 of black olives.
  8. Take 16 of marinade artichoke halves.
  9. You need 1/4 of thin sliced red onion.
  10. Take 1/2 cup of roasted red peppers, cut in strips.
  12. You need 1/4 cup of olive oil, extra virgin.
  13. Take 3 tbsp of Balsamic vinegar.
  14. Provide 1 of garlic clove, minced.
  15. Get 1 tbsp of romano cheese, grated.
  16. You need 1/4 tsp of black pepper, and salt to taste.
  17. Take 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. You need of ACCOMPANIMENTS.
  21. You need 8 oz of grilled Ahi tuna.

After readying the ingridients, now we are ready to make our yummy 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

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. Antipasto salad is a hearty salad loaded with all of your favorite Italian antipasto platter ingredients, including salami, fresh mozzarella cheese, and tangy, spicy pepperoncini.

Recipe : Grilled Romaine Antipasto Salad

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