Easiest Way to Cook Appetizing Grilled Romaine Antipasto Salad

Grilled Romaine Antipasto Salad. Great recipe for Grilled Romaine Antipasto Salad. Grilling romaine lettece is a great alternative for this lettece. It holds up really well to a quick cook and takes on the baste and becomes very juicy and remains crisp.

Grilled Romaine Antipasto Salad It is a terrific main dish salad bursting with amazing flavors and textures. Antipasto Salad is one of my favorite summer starters. Preheat the grill or a grill pan. 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. Prepare 1 of fresh beefsteak tomato, cut in wedges.
  3. You need 8 of slices of salami.
  4. It’s 14 of slices pepperoni.
  5. Prepare 12 of small fresh mozzarella balls.
  6. It’s 1/4 cup of shaved Provolone cheese.
  7. You need 16 of black olives.
  8. You need 16 of marinade artichoke halves.
  9. Prepare 1/4 of thin sliced red onion.
  10. You need 1/2 cup of roasted red peppers, cut in strips.
  12. You need 1/4 cup of olive oil, extra virgin.
  13. Prepare 3 tbsp of Balsamic vinegar.
  14. Prepare 1 of garlic clove, minced.
  15. You need 1 tbsp of romano cheese, grated.
  16. You need 1/4 tsp of black pepper, and salt to taste.
  17. It’s 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. Prepare 1/2 tsp of hot sauce, such as Frank's brand.
  20. Prepare of ACCOMPANIMENTS.
  21. Prepare 8 oz of grilled Ahi tuna.

Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Toss the salad ingredients together: In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone. To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Rinse and pat dry the lettuce.

Grilled Romaine Antipasto Salad step by step

  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.

When the grill is preheated to medium, place the romaine halves cut-side down on the hot side of the grill. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides. To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify.