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21 ingredients, 5 steps, cooking Grilled Romaine Antipasto Salad

Hi all, now you get make recipe Grilled Romaine Antipasto Salad with 21 ingredients and 5 steps. Below this is how to make it, please observe carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 5 stages of easy cooking Grilled Romaine Antipasto Salad.

Ingredients all Grilled Romaine Antipasto Salad

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

If all cooking materials Grilled Romaine Antipasto Salad it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Process Cooking 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

1. Finish and Enjoy.

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