Are looking for a grilled romaine antipasto salad recipe that is interesting? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious grilled romaine antipasto salad should had aroma and taste that could provoke everyone’s taste.

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Ingredients and seasonings required for prepare

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

To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss. Light the grill to medium heat. Remove any tired outer leaves from the romaine, then halve each head vertically.

Instructions 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 (see recipe)
6. Done and ready to serve!

Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil. Mix the vinegar, lemon juice, honey, and salt in a blender. Whisk olive and balsamic vinegar together. With cut sides up, brush the romaine hearts with olive oil and balsamic mixture.

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