Grilled Romaine Antipasto Salad. Fresh grilled steak over organic baby arugula and fresh grilled vegetables. Directions If you make this Italian Grilled Romaine Salad, be sure to tag me on Instagram with hashtag #heartbeetkitchen, or @heartbeetkitchen! Hearts of romaine lettuce, painted with a herb vinaigrette, and grilled.
One of the great things about being a food blogger is that it compels you to be somewhat adventurous in your.
Grilling the potatoes gives them a fresh and interesting flavor.
With the sweet peppers, cheeses and meat, the salad is not only colorful, but hearty, too.
You can have Grilled Romaine Antipasto Salad using 21 ingredients and 5 steps. Here is how you cook that.
Ingredients of Grilled Romaine Antipasto Salad
- Prepare 2 of heads of romaine lettece.
- It's 1 of fresh beefsteak tomato, cut in wedges.
- It's 8 of slices of salami.
- You need 14 of slices pepperoni.
- It's 12 of small fresh mozzarella balls.
- Prepare 1/4 cup of shaved Provolone cheese.
- You need 16 of black olives.
- Prepare 16 of marinade artichoke halves.
- You need 1/4 of thin sliced red onion.
- Prepare 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.
- It's 3 tbsp of Balsamic vinegar.
- Prepare 1 of garlic clove, minced.
- You need 1 tbsp of romano cheese, grated.
- You need 1/4 tsp of black pepper, and salt to taste.
- It's 1/4 tsp of red pepper flakes.
- You need 2 tbsp of mixed chopped fresh herbs. I used a combination of basil, chives and parsley.
- You need 1/2 tsp of hot sauce, such as Frank's brand.
- It's of ACCOMPANIMENTS.
- It's 8 oz of grilled Ahi tuna.
I've served this warm, cold and at room temperature. This colorful, Italian Antipasto Salad is made with romaine, mozzarella, olives, prosciutto, turkey pepperoni, and veggies, perfect for lunch! Chopped romaine hearts, shredded mozzarella, olives, prosciutto, turkey pepperoni, roasted red peppers, cucumbers, tomatoes, pepperoncini and. Serve this Grilled Romaine Salad with grilled meat or fish, or on its own with some crusty bread for a delicious vegetarian main.
Grilled Romaine Antipasto Salad instructions
- 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.
Perfect for warm summer nights on the deck or patio. After all, why should meat and fish get all the live-fire love? A quick char adds smoky depth and a glossy finish to crisp romaine hearts, making them the perfect base for fresh summer fixings. Our guacamole dressing is a riff on green goddess dressing. This grilled chicken antipasto salad is sure to become a new favorite.
