Grilled Romaine Antipasto Salad. If you make this Italian Grilled Romaine Salad, be sure to tag me on Instagram with hashtag #heartbeetkitchen, or @heartbeetkitchen! Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
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.
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
- You need 2 of heads of romaine lettece.
- You need 1 of fresh beefsteak tomato, cut in wedges.
- Prepare 8 of slices of salami.
- It's 14 of slices pepperoni.
- Prepare 12 of small fresh mozzarella balls.
- It's 1/4 cup of shaved Provolone cheese.
- You need 16 of black olives.
- It's 16 of marinade artichoke halves.
- It's 1/4 of thin sliced red onion.
- Prepare 1/2 cup of roasted red peppers, cut in strips.
- Prepare of BASTING SAUCE AND DRESSING.
- You need 1/4 cup of olive oil, extra virgin.
- You need 3 tbsp of Balsamic vinegar.
- You need 1 of garlic clove, minced.
- Prepare 1 tbsp of romano cheese, grated.
- It's 1/4 tsp of black pepper, and salt to taste.
- It's 1/4 tsp of red pepper flakes.
- Prepare 2 tbsp of mixed chopped fresh herbs. I used a combination of basil, chives and parsley.
- It's 1/2 tsp of hot sauce, such as Frank's brand.
- Prepare of ACCOMPANIMENTS.
- It's 8 oz of grilled Ahi tuna.
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. Dress salad with vinaigrette and serve.
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.
This content is imported from embed-name. Grilled romaine salad recipe with fresh cherries and a creamy tahini dressing. This is a Dairy Free, Gluten Free, Super Easy, Weight Loss/Low-Cal recipe with Veggie and is perfect for Salad. To assemble the salad, lay the romaine heart side up on a platter and scatter the corn, chopped peppers. Serve this Grilled Romaine Salad with grilled meat or fish, or on its own with some crusty bread for a delicious vegetarian main.