Grilled Romaine Antipasto Salad
Grilled Romaine Antipasto Salad

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, grilled romaine antipasto salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Grilled Romaine Antipasto Salad is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Grilled Romaine Antipasto Salad is something which I’ve loved my whole life. They’re fine and they look fantastic.

Fresh grilled steak over organic baby arugula and fresh grilled vegetables. Directions large head romaine lettuce, rinsed, dried, and torn into bite-sized pieces. If you make this Italian Grilled Romaine Salad, be sure to tag me on Instagram with hashtag #heartbeetkitchen, or @heartbeetkitchen!

To begin with this 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 that.

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

I like to slice the steak and add it across the top. Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. I'm more into loading it on with a fresh and vibrant variety of flavors when it comes to dressing up the greens. Crunchy romaine hearts are sturdy enough to embrace a charcoal sear so that's whey they were my top choice as the base of this hearty salad.

Steps to make Grilled Romaine Antipasto Salad:
  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

Grilled romaine salad recipe with fresh cherries and a creamy tahini dressing. This is a Dairy Free, Gluten Free, Super Easy, Weight To assemble the salad, lay the romaine heart side up on a platter and scatter the corn, chopped peppers, and all the remaining salad ingredients over the top. We think once you've eaten this grilled romaine salad, you may never settle for raw lettuce again. Grilling your greens makes for tender on the inside, charred on the outside salad that changes the pace of your grilling routine. With crispy tofu, grilled corn, and your favorite summer salad toppings, this vegetarian Grilled Romaine Salad is turning out-of-the-ordinary into.

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