Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, grilled romaine antipasto salad. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Grilled Romaine Antipasto Salad is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Grilled Romaine Antipasto Salad is something which I have loved my whole life.

To begin 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 it.

The ingredients needed to make Grilled Romaine Antipasto Salad:

1. Make ready 2 heads of romaine lettece
2. Prepare 1 fresh beefsteak tomato, cut in wedges
3. Make ready 8 slices of salami
4. Make ready 14 slices pepperoni
5. Get 12 small fresh mozzarella balls
6. Make ready 1/4 cup shaved Provolone cheese
7. Make ready 16 black olives
8. Get 16 marinade artichoke halves
9. Take 1/4 thin sliced red onion
10. Make ready 1/2 cup roasted red peppers, cut in strips
11. Get BASTING SAUCE AND DRESSING
12. Prepare 1/4 cup olive oil, extra virgin
13. Get 3 tbsp Balsamic vinegar
14. Get 1 garlic clove, minced
15. Get 1 tbsp romano cheese, grated
16. Take 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. Take ACCOMPANIMENTS
21. Prepare 8 oz 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 with this special food grilled romaine antipasto salad recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!