Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, grilled romaine antipasto salad. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Grilled Romaine Antipasto Salad is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Grilled Romaine Antipasto Salad is something that I have loved my entire life.

To get started with this particular recipe, we must first 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. Get heads of romaine lettece
2. Take fresh beefsteak tomato, cut in wedges
3. Make ready slices of salami
4. Make ready slices pepperoni
5. Make ready small fresh mozzarella balls
6. Take shaved Provolone cheese
7. Get black olives
8. Take marinade artichoke halves
9. Get thin sliced red onion
10. Get roasted red peppers, cut in strips
11. Make ready BASTING SAUCE AND DRESSING
12. Take olive oil, extra virgin
13. Prepare Balsamic vinegar
14. Get garlic clove, minced
15. Prepare romano cheese, grated
16. Take black pepper, and salt to taste
17. Take red pepper flakes
18. Take mixed chopped fresh herbs. I used a combination of basil, chives and parsley
19. Take hot sauce, such as Frank's brand
20. Make ready 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 it up with this exceptional food grilled romaine antipasto salad recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!