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.
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
- Prepare 2 of heads of romaine lettece.
- Prepare 1 of fresh beefsteak tomato, cut in wedges.
- You need 8 of slices of salami.
- It’s 14 of slices pepperoni.
- Prepare 12 of small fresh mozzarella balls.
- It’s 1/4 cup of shaved Provolone cheese.
- You need 16 of black olives.
- You need 16 of marinade artichoke halves.
- Prepare 1/4 of thin sliced red onion.
- You need 1/2 cup of roasted red peppers, cut in strips.
- Prepare of BASTING SAUCE AND DRESSING.
- You need 1/4 cup of olive oil, extra virgin.
- Prepare 3 tbsp of Balsamic vinegar.
- Prepare 1 of garlic clove, minced.
- You need 1 tbsp of romano cheese, grated.
- You need 1/4 tsp of black pepper, and salt to taste.
- It’s 1/4 tsp of red pepper flakes.
- Prepare 2 tbsp of mixed chopped fresh herbs. I used a combination of basil, chives and parsley.
- Prepare 1/2 tsp of hot sauce, such as Frank's brand.
- Prepare of ACCOMPANIMENTS.
- 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
- 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.
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.