By Traeger Kitchen
Amp up the flavor with your Traeger and pull the deep romaine flavor to the tips of the leaves. Drizzle with homemade Caesar dressing, crisp croutons, and fine Parmesan shavings for a flavorful new take on a classic.
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|1/4 Cup||extra-virgin olive oil|
|2 Clove||garlic clove|
|1 Teaspoon||Dijon mustard|
|1 Teaspoon||Worcestershire sauce|
|To Taste||black pepper|
|2 Head||romaine lettuce|
|As Needed||vegetable oil|
|1/4 Cup||Parmesan cheese|
|As Needed||croutons, for serving|
Combine the dressing ingredients, Garlic, Dijon, Mayo, Worcestershire, Salt, and Pepper in a food processor or blender, slowly add the Olive Oil until smooth. Refrigerate.
1/4 Cup extra-virgin olive oil
2 Clove garlic clove
1 Teaspoon Dijon mustard
1 Cup mayonnaise
1 Teaspoon Worcestershire sauce
1/4 Teaspoon salt
To Taste black pepper
Cut the Romaine in half lengthwise leaving the ends intact so it doesn't come apart. Wash and allow to dry.
2 Head romaine lettuce
When ready to cook, set the Traeger to high and preheat, lid closed for 15 minutes.
Brush the Romaine halves with canola oil and place cut side down, momentarily, just until you see light grill marks.
As Needed vegetable oil
Top with dressing, parmesan, and croutons. Enjoy!
1/4 Cup Parmesan cheese
As Needed croutons, for serving
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