grilled romaine antipasto salad

Ingredients grilled romaine antipasto salad

2 heads of romaine lettece
1 fresh beefsteak tomato cut in wedges
8 slices of salami
14 slices pepperoni
12 small fresh mozzarella balls
1/4 cup shaved Provolone cheese
16 black olives
16 marinade artichoke halves
1/4 thin sliced red onion
1/2 cup roasted red peppers cut in strips
BASTING SAUCE AND DRESSING
1/4 cup olive oil extra virgin
3 tbsp Balsamic vinegar
1 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
ACCOMPANIMENTS
8 oz grilled Ahi tuna

how 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