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Instructions to Preparing Yummy Grilled Romaine Antipasto Salad

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Grilled Romaine Antipasto Salad

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Below are the ingridients that are required to prepare a yummy Grilled Romaine Antipasto Salad:

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

Done with the ingridients? Here are the instructions on cooking Grilled Romaine Antipasto Salad:

  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

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