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Grilled Romaine Antipasto Salad Recipe

Grilled Romaine Antipasto Salad Recipe
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Cooking Time : 10 minutes
Serving : 4
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Prepare the ingredients before making Grilled Romaine Antipasto Salad in your home. Then, follow these steps below to serve Grilled Romaine Antipasto Salad for your family or friends.

Ingredients: Grilled Romaine Antipasto Salad

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

How to Make Grilled Romaine Antipasto Salad

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Grilled Romaine Antipasto Salad in your home by yourself.

    Step 1
  • Trim off dark outer leaves of romaine, cut each head in half lengthwise and trim stem to clean it up
  • Step 2
  • Wisk all Basting and Dressing ingredients in a bowl
  • Step 3
  • Brush romaine with dressing on all sides
  • Step 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
  • Step 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
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