Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, grilled romaine antipasto salad. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Grilled Romaine Antipasto Salad is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Grilled Romaine Antipasto Salad is something which I’ve loved my whole life. They’re fine and they look wonderful.
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. Add fresh mozzarella cheese balls on top of the chopped lettuce, as well as halved cherry tomatoes and pickled pepperoncini.
To get started with this particular recipe, we have to first 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:
- Get 2 heads of romaine lettece
- Make ready 1 fresh beefsteak tomato, cut in wedges
- Make ready 8 slices of salami
- Get 14 slices pepperoni
- Make ready 12 small fresh mozzarella balls
- Take 1/4 cup shaved Provolone cheese
- Take 16 black olives
- Get 16 marinade artichoke halves
- Make ready 1/4 thin sliced red onion
- Take 1/2 cup roasted red peppers, cut in strips
- Take BASTING SAUCE AND DRESSING
- Get 1/4 cup olive oil, extra virgin
- Make ready 3 tbsp Balsamic vinegar
- Make ready 1 garlic clove, minced
- Prepare 1 tbsp romano cheese, grated
- Make ready 1/4 tsp black pepper, and salt to taste
- Make ready 1/4 tsp red pepper flakes
- Take 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
- Prepare 1/2 tsp hot sauce, such as Frank's brand
- Take ACCOMPANIMENTS
- Take 8 oz grilled Ahi tuna
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.
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
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. I paired it with antipasto ingredients and grilled fresh tuna. Grilled romaine lettuce is a nice change of pace from just a regular green salad and all you need is steak seasoning, olive oil, and a bit of lemon juice!
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