Grilled Romaine Antipasto Salad. Fresh grilled steak over organic baby arugula and fresh grilled vegetables. If you make this Italian Grilled Romaine Salad, be sure to tag me on Instagram with hashtag #heartbeetkitchen, or @heartbeetkitchen! Learn how to grill lettuce and make a simple romaine salad recipe with it!
I like to slice the steak and add it across the top.
We also like it with a little parmasen cheese with.
I'm more into loading it on with a fresh and vibrant variety of flavors when it comes to dressing up the greens.
You can have Grilled Romaine Antipasto Salad using 21 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Grilled Romaine Antipasto Salad
- Prepare 2 of heads of romaine lettece.
- Prepare 1 of fresh beefsteak tomato, cut in wedges.
- Prepare 8 of slices of salami.
- It's 14 of slices pepperoni.
- You need 12 of small fresh mozzarella balls.
- It's 1/4 cup of shaved Provolone cheese.
- You need 16 of black olives.
- You need 16 of marinade artichoke halves.
- You need 1/4 of thin sliced red onion.
- It's 1/2 cup of roasted red peppers, cut in strips.
- You need of BASTING SAUCE AND DRESSING.
- You need 1/4 cup of olive oil, extra virgin.
- You need 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.
- Prepare 1/4 tsp of red pepper flakes.
- It's 2 tbsp of mixed chopped fresh herbs. I used a combination of basil, chives and parsley.
- Prepare 1/2 tsp of hot sauce, such as Frank's brand.
- You need of ACCOMPANIMENTS.
- Prepare 8 oz of grilled Ahi tuna.
Crunchy romaine hearts are sturdy enough to embrace a charcoal sear so that's whey they were my top choice as the base of this hearty salad. Grilled romaine salad recipe with fresh cherries and a creamy tahini dressing. This is a Dairy Free, Gluten Free, Super Easy, Weight To assemble the salad, lay the romaine heart side up on a platter and scatter the corn, chopped peppers, and all the remaining salad ingredients over the top. We think once you've eaten this grilled romaine salad, you may never settle for raw lettuce again.
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 easy and elegant Grilled Romaine Salad with Buttermilk Dressing makes a perfect first course. Grilling lettuce and oranges brings their flavors to the Top this grilled romaine salad with a savory buttermilk dressing blended with McCormick Creole Jambalaya Seasoning Mix for that extra punch of. Top the grilled romaine with some of the chopped, dressed romaine. Garnish with crumbled blue cheese and serve. Antipasto salad is a hearty salad loaded with all of your favorite Italian antipasto platter ingredients, including salami, fresh mozzarella cheese, and tangy, spicy pepperoncini.