Hello everybody, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Grilled Romaine Antipasto Salad. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Grilled Romaine Antipasto Salad Recipe. Romaine Heart Salad Fresh from the pages of Phoebe Lapine's The Wellness Project, the star of this grilled romaine salad is definitely the zesty green goddess dressing. It's made with kefir, avocado, lemon juice, basil and garlic. (By the way-everything can be made in advance except the romaine.) Great recipe for Grilled Romaine Antipasto Salad.
You can cook Grilled Romaine Antipasto Salad using 21 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Grilled Romaine Antipasto Salad
- Take 2 of heads of romaine lettece.
- Make ready 1 of fresh beefsteak tomato, cut in wedges.
- It’s 8 of slices of salami.
- It’s 14 of slices pepperoni.
- You need 12 of small fresh mozzarella balls.
- Prepare 1/4 cup of shaved Provolone cheese.
- Take 16 of black olives.
- Prepare 16 of marinade artichoke halves.
- Make ready 1/4 of thin sliced red onion.
- You need 1/2 cup of roasted red peppers, cut in strips.
- You need of BASTING SAUCE AND DRESSING.
- Prepare 1/4 cup of olive oil, extra virgin.
- You need 3 tbsp of Balsamic vinegar.
- Make ready 1 of garlic clove, minced.
- You need 1 tbsp of romano cheese, grated.
- Prepare 1/4 tsp of black pepper, and salt to taste.
- It’s 1/4 tsp of red pepper flakes.
- Take 2 tbsp of mixed chopped fresh herbs. I used a combination of basil, chives and parsley.
- Make ready 1/2 tsp of hot sauce, such as Frank's brand.
- Make ready of ACCOMPANIMENTS.
- You need 8 oz of grilled Ahi tuna.
If you haven't had grilled romaine salad before, you're going to love this recipe!This Grilled Romaine salad recipe is the perfect salad for outdoor gatherings.When fresh romaine is grilled, a great smoky flavor comes out and gives a very unique and delicious flavor to the romaine lettuce.In a small bowl to add olive oil, balsamic vinegar, fresh basil, italian seasoning and salt and whisk to combine.
Grilled Romaine Antipasto Salad step by step
- Trim off dark outer leaves of romaine, cut each head in half lengthwise and trim stem to clean it up.
- Wisk all Basting and Dressing ingredients in a bowl.
- Brush romaine with dressing on all sides.
- 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.
- 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.
Brad Leone's grilled antipasto salad with mushrooms is easy, hearty, and it can stand up to hot summer weather—even if you make it ahead.HOW TO MAKE AN ANTIPASTO SALAD.Add fresh mozzarella cheese balls on top of the chopped lettuce, as well as halved cherry tomatoes and pickled pepperoncini.
Make the vinaigrette: In a jar fitted with a lid, shake together olive oil, vinegar, mustard, oregano.To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt.Screw on the top and shake vigorously to emulsify.Set aside to let the flavors marry.This easy grilled romaine salad with bacon and ranch is perfect for a quick dinner.
