Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, grilled romaine antipasto salad. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Browse Our Fast & Easy Appetizers Recipes Collection. Brad Leone's grilled antipasto salad with mushrooms is easy, hearty, and it can stand up to hot summer weather—even if you make it ahead. HOW TO MAKE AN ANTIPASTO SALAD.
Grilled Romaine Antipasto Salad is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Grilled Romaine Antipasto Salad is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have 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
- Make ready 1 fresh beefsteak tomato, cut in wedges
- Get 8 slices of salami
- Get 14 slices pepperoni
- Make ready 12 small fresh mozzarella balls
- Make ready 1/4 cup shaved Provolone cheese
- Prepare 16 black olives
- Make ready 16 marinade artichoke halves
- Get 1/4 thin sliced red onion
- Get 1/2 cup roasted red peppers, cut in strips
- Get BASTING SAUCE AND DRESSING
- Take 1/4 cup olive oil, extra virgin
- Take 3 tbsp Balsamic vinegar
- Get 1 garlic clove, minced
- Get 1 tbsp romano cheese, grated
- Make ready 1/4 tsp black pepper, and salt to taste
- Make ready 1/4 tsp red pepper flakes
- Make ready 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
- Make ready 1/2 tsp hot sauce, such as Frank's brand
- Take ACCOMPANIMENTS
- Get 8 oz grilled Ahi tuna
This antipasto salad recipe will be the most satisfying, flavorful salad you ever sink your teeth into! It's easy to make, exploding with bright flavors and textures and is a hypnotic stand-alone main dish or it can be served as a steal-the-show side. This antipasto salad is loaded with salami. In a small bowl to add olive oil, balsamic vinegar, fresh basil, italian seasoning and salt and whisk to combine.
Instructions 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
Make the vinaigrette: In a jar fitted with a lid, shake together olive oil, vinegar, mustard, oregano. 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. Set aside to let the flavors marry. Romaine Heart Salad Fresh from the pages of Phoebe Lapine's The Wellness Project, the star of this grilled romaine salad is definitely the zesty green goddess dressing.
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’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
