Hello everybody, it’s Brad, welcome to our recipe site. 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 will make it a bit tasty. This will be really delicious.

Grilled Romaine Antipasto Salad is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Grilled Romaine Antipasto Salad is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have grilled romaine antipasto salad using 21 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Grilled Romaine Antipasto Salad:

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

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

So that’s going to wrap this up for this special food grilled romaine antipasto salad recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!