Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, grilled romaine antipasto salad. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Grilled Romaine Antipasto Salad is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Grilled Romaine Antipasto Salad is something that I’ve loved my entire life. They are nice and they look fantastic.
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. Great recipe for Grilled Romaine Antipasto Salad. Grilling romaine lettece is a great alternative for this lettece.
To get started with this recipe, we must prepare a few components. You can have grilled romaine antipasto salad using 21 ingredients and 5 steps. Here is how you can achieve that.
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
- Prepare 14 slices pepperoni
- Make ready 12 small fresh mozzarella balls
- Prepare 1/4 cup shaved Provolone cheese
- Take 16 black olives
- Prepare 16 marinade artichoke halves
- Prepare 1/4 thin sliced red onion
- Make ready 1/2 cup roasted red peppers, cut in strips
- Prepare BASTING SAUCE AND DRESSING
- Prepare 1/4 cup olive oil, extra virgin
- Prepare 3 tbsp Balsamic vinegar
- Get 1 garlic clove, minced
- Prepare 1 tbsp romano cheese, grated
- Get 1/4 tsp black pepper, and salt to taste
- Get 1/4 tsp red pepper flakes
- Get 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
- Get ACCOMPANIMENTS
- Make ready 8 oz grilled Ahi tuna
Grilling adds a smoky flavor that's a welcome change from your typical salad. It's easy to throw on the grill for a few minutes if you. In a small bowl to add olive oil, balsamic vinegar, fresh basil, italian seasoning and salt and whisk to combine. It's made with kefir, avocado, lemon juice, basil and garlic. (By the way-everything can be made in advance except the romaine.) To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt.
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
Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry. In a large bowl toss lettuce, salami, mozzarella, artichokes, tomatoes, pepperoncini together. Make the vinaigrette: In a jar fitted with a lid, shake together olive oil, vinegar, mustard, oregano. Rinse and pat dry the lettuce.
So that is going to wrap it up with this exceptional food grilled romaine antipasto salad recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
