Best Advice to Serving Extraordinary Grilled Romaine Antipasto Salad

Wishing to eat Grilled Romaine Antipasto Salad a best restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with helpful ways on producing a Grilled Romaine Antipasto Salad like a famous chef made.

We hope you got benefit from reading it, now let's go back to grilled romaine antipasto salad recipe. You can cook grilled romaine antipasto salad using 21 ingredients and 5 steps. Here is how you achieve that.

To make an unforgettable Grilled Romaine Antipasto Salad, here are the ingridients required:

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

After preparing the components, now you are good to make your tasty Grilled Romaine Antipasto Salad by following the guidances below:

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.

Recipe : Grilled Romaine Antipasto Salad

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Simple tips to make Grilled Romaine Antipasto Salad

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