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
• 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
• 8 oz grilled Ahi tuna

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 .
5. It will take only 1 to 2 minutes on each side to get a charred look but still be crisp.
6. Arrange either one or two hearts on a plate and divide remaining ingredients evenly between plates.
7. Slice tuna and also divide evenly.
8. Serve with remaining dressing for adding individually
9. Note, I seared the tuna with the romaine on the grill.
10. 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

tomato, salami, pepperoni, mozzarella, black olives, marinade, red onion, red peppers, olive oil, vinegar, garlic, romano cheese, black pepper, red pepper, fresh herbs, hot sauce, tuna

Taken from cookpad.com/us/recipes/347725-grilled-romaine-antipasto-salad (may not work)