Recipe: Tasty Grilled Romaine Antipasto Salad

Grilled Romaine Antipasto Salad. Tasty Salad Recipes You Can Make At Home. Surprise Friends and Family With Our Delicious Recipes! Grilled Romaine Antipasto Salad step by step.

Brush romaine with dressing on all sides. Grill over direct heat, turning and basting once. Arrange either one or two hearts on a plate and divide remaining ingredients. You can cook Grilled Romaine Antipasto Salad using 21 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Grilled Romaine Antipasto Salad

1. Prepare of heads of romaine lettece.
2. It's of fresh beefsteak tomato, cut in wedges.
3. You need of slices of salami.
4. Prepare of slices pepperoni.
5. It's of small fresh mozzarella balls.
6. Prepare of shaved Provolone cheese.
7. Prepare of black olives.
8. It's of marinade artichoke halves.
9. Prepare of thin sliced red onion.
10. Prepare of roasted red peppers, cut in strips.
11. It's of BASTING SAUCE AND DRESSING.
12. You need of olive oil, extra virgin.
13. It's of Balsamic vinegar.
14. It's of garlic clove, minced.
15. Prepare of romano cheese, grated.
16. It's of black pepper, and salt to taste.
17. Prepare of red pepper flakes.
18. You need of mixed chopped fresh herbs. I used a combination of basil, chives and parsley.
19. It's of hot sauce, such as Frank's brand.
20. It's of ACCOMPANIMENTS.
21. Prepare of grilled Ahi tuna.

Brush romaine with dressing on all sides. Grill over direct heat, turning and basting once. Arrange either one or two hearts on a plate and divide remaining ingredients evenly between plates. Slice tuna and also divide evenly.

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.

For the Topping: In a medium bowl, combine all ingredients for the salad minus the olive oil, vinegar, oregano, salt and pepper. In a smaller bowl, whisk together the olive oil, vinegar, oregano, salt and pepper. Remove the romaine from the grill and season them with salt and pepper to taste. Then, drizzle the halves with your favorite salad dressing. Once you master the technique, you won't want to stop grilling lettuce!