Recipe of Ultimate Grilled Romaine Antipasto Salad

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, Grilled Romaine Antipasto Salad. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Grilled Romaine Antipasto Salad Recipe.

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

Grilled Romaine Antipasto Salad instructions

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.