Easiest Way to Make Yummy Grilled Romaine Antipasto Salad

Grilled Romaine Antipasto Salad. Hearts of romaine lettuce, painted with a herb vinaigrette, and grilled. Served whole, or chopped for a grilled salad. Served whole, or chopped for a grilled salad.

Grilling the potatoes gives them a fresh and interesting flavor. With the sweet peppers, cheeses and meat, the salad is not only colorful, but hearty, too. I've served this warm, cold and at room temperature. 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

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

This grilled chicken antipasto salad is sure to become a new favorite. Line a large serving platter with shredded romaine lettuce. Artfully arrange the chicken strips, provolone, salami, artichokes, mushrooms, and red pepper strips in individual stacks over the lettuce. If you make this Italian Grilled Romaine Salad, be sure to tag me on Instagram with hashtag #heartbeetkitchen, or @heartbeetkitchen!

Grilled Romaine Antipasto Salad instructions

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.

Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning. 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. Dress salad with vinaigrette and serve.