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Home Entree Grilled Romaine Antipasto Salad

Grilled Romaine Antipasto Salad

Name: How to cook Grilled Romaine Antipasto Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

fenway

Grilled Romaine Antipasto Salad

Grilling romaine lettece is a great alternative for this lettece. It holds up really well to a quick cook and takes on the baste and becomes very juicy and remains crisp. I paired it with antipasto ingredients and grilled fresh tuna. This is a delicious muti flavored main dish salad!

Ingredient

Food ration :

4 servings

Cooking time :

10 mins

heads of romaine lettece

fresh beefsteak tomato, cut in wedges

slices of salami

slices pepperoni

small fresh mozzarella balls

1/4 cup

shaved Provolone cheese

black olives

marinade artichoke halves

1/4

thin sliced red onion

1/2 cup

roasted red peppers, cut in strips

1/4 cup

olive oil, extra virgin

3 tbsp

Balsamic vinegar

garlic clove, minced

1 tbsp

romano cheese, grated

1/4 tsp

black pepper, and salt to taste

1/4 tsp

red pepper flakes

2 tbsp

mixed chopped fresh herbs. I used a combination of basil, chives and parsley

1/2 tsp

hot sauce, such as Frank's brand

8 oz

grilled Ahi tuna

Cooking instructions

* Step 1

Trim off dark outer leaves of romaine, cut each head in half lengthwise and trim stem to clean it up

* Step 2

Wisk all Basting and Dressing ingredients in a bowl

* Step 3

Brush romaine with dressing on all sides

* Step 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

* Step 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

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