Grilled Romaine Antipasto Salad. Browse Our Fast & Easy Appetizers Recipes Collection. Here is how you achieve it. Brush romaine with dressing on all sides Grill over direct heat, turning and basting once.
Then, drizzle the halves with your favorite salad dressing.
Once you master the technique, you won't want to stop grilling lettuce!
Trim off dark outer leaves of romaine, cut each head in half lengthwise and trim stem to clean it up.
You can have Grilled Romaine Antipasto Salad using 21 ingredients and 5 steps. Here is how you cook that.
Ingredients of Grilled Romaine Antipasto Salad
- Prepare 2 of heads of romaine lettece.
- You need 1 of fresh beefsteak tomato, cut in wedges.
- It's 8 of slices of salami.
- Prepare 14 of slices pepperoni.
- Prepare 12 of small fresh mozzarella balls.
- Prepare 1/4 cup of shaved Provolone cheese.
- You need 16 of black olives.
- It's 16 of marinade artichoke halves.
- It's 1/4 of thin sliced red onion.
- Prepare 1/2 cup of roasted red peppers, cut in strips.
- Prepare of BASTING SAUCE AND DRESSING.
- It's 1/4 cup of olive oil, extra virgin.
- It's 3 tbsp of Balsamic vinegar.
- It's 1 of garlic clove, minced.
- It's 1 tbsp of romano cheese, grated.
- It's 1/4 tsp of black pepper, and salt to taste.
- Prepare 1/4 tsp of red pepper flakes.
- It's 2 tbsp of mixed chopped fresh herbs. I used a combination of basil, chives and parsley.
- You need 1/2 tsp of hot sauce, such as Frank's brand.
- It's of ACCOMPANIMENTS.
- You need 8 oz of grilled Ahi tuna.
Wisk all Basting and Dressing ingredients in a bowl. Brush romaine with dressing on all sides. Grill over direct heat, turning and basting once. . Top with apple salad and sprinkle with cheese.
Grilled Romaine Antipasto Salad instructions
- 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.
Rinse and pat dry the lettuce. Place each wedge on a salad plate and. I love to make grilled Romaine in the summertime instead of lemon juice I gave it a couple of squirts of balsamic vinegar salad spray and server it along side of balsamic marinated chicken with fresh mozzarella cheese basil and sliced tomatoes.awesome summertime meal! Make the salad: Drizzle the olive oil over the quartered heads of lettuce. In a large bowl toss lettuce, salami, mozzarella, artichokes, tomatoes, pepperoncini together.
