Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, grilled romaine antipasto salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Grilled Romaine Antipasto Salad is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Grilled Romaine Antipasto Salad is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook grilled romaine antipasto salad using 21 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Romaine Antipasto Salad:
- Prepare 2 heads of romaine lettece
- Get 1 fresh beefsteak tomato, cut in wedges
- Prepare 8 slices of salami
- Make ready 14 slices pepperoni
- Prepare 12 small fresh mozzarella balls
- Prepare 1/4 cup shaved Provolone cheese
- Get 16 black olives
- Make ready 16 marinade artichoke halves
- Get 1/4 thin sliced red onion
- Take 1/2 cup roasted red peppers, cut in strips
- Take BASTING SAUCE AND DRESSING
- Take 1/4 cup olive oil, extra virgin
- Get 3 tbsp Balsamic vinegar
- Take 1 garlic clove, minced
- Take 1 tbsp romano cheese, grated
- Make ready 1/4 tsp black pepper, and salt to taste
- Take 1/4 tsp red pepper flakes
- Take 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
- Prepare 1/2 tsp hot sauce, such as Frank's brand
- Take ACCOMPANIMENTS
- Prepare 8 oz grilled Ahi tuna
Antipasto salad combines the best Italian appetizers/cheeseboard into one sensational salad! This antipasto salad recipe will be the most satisfying, flavorful salad you ever sink your teeth into! It's easy to make, exploding with bright flavors and textures and is a hypnotic stand-alone main dish or it can be served as a steal-the-show side. This antipasto salad is loaded with salami.
Steps to make Grilled Romaine Antipasto Salad:
- 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
In a small bowl to add olive oil, balsamic vinegar, fresh basil, italian seasoning and salt and whisk to combine. 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.
So that is going to wrap this up for this exceptional food grilled romaine antipasto salad recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
