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Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, grilled romaine antipasto salad. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Make Your Salad What You Want. Order Online and Pick Up In Restaurant! Remove the romaine from the grill and season them with salt and pepper to taste. Then, drizzle the halves with your favorite salad dressing.
Grilled Romaine Antipasto Salad is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Grilled Romaine Antipasto Salad is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. 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:
- Make ready 2 heads of romaine lettece
- Take 1 fresh beefsteak tomato, cut in wedges
- Take 8 slices of salami
- Make ready 14 slices pepperoni
- Make ready 12 small fresh mozzarella balls
- Take 1/4 cup shaved Provolone cheese
- Make ready 16 black olives
- Make ready 16 marinade artichoke halves
- Get 1/4 thin sliced red onion
- Make ready 1/2 cup roasted red peppers, cut in strips
- Get BASTING SAUCE AND DRESSING
- Prepare 1/4 cup olive oil, extra virgin
- Make ready 3 tbsp Balsamic vinegar
- Get 1 garlic clove, minced
- Take 1 tbsp romano cheese, grated
- Take 1/4 tsp black pepper, and salt to taste
- Get 1/4 tsp red pepper flakes
- Prepare 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
- Get 1/2 tsp hot sauce, such as Frank's brand
- Make ready ACCOMPANIMENTS
- Get 8 oz grilled Ahi tuna
Wisk all Basting and Dressing ingredients in a bowl. Brush romaine with dressing on all sides. Grill over direct heat, turning and basting once. . Rinse and pat dry the lettuce.
Steps 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
Grill over direct heat, turning and basting once. . Rinse and pat dry the lettuce. Place each wedge on a salad plate and. Once your romaine is grilled, it's time to dress it up. You can top the romaine hearts with your favorite salad veggies.
So that is going to wrap it up for this exceptional food grilled romaine antipasto salad recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
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