Grilled Burrata Salad with Ripped Croutons

Steps

• 1

  When ready to cook, set the Traeger temperature to 500℉ and preheat with the lid closed for 15 minutes.

  Grill: 500 ˚F

• 2

  Toss the tomatoes and asparagus in avocado oil and a generous amount of salt and pepper. Once the grill has preheated, place the tomatoes and asparagus on the grill grates. Cook for 20 to 25 minutes until the asparagus is cooked and the tomatoes are blistered.

  Grill: 500 ˚F

  Ingredients

  • 20 Whole tomatoes

  • 20 Stalk asparagus

  • 1/2 Cup avocado oil

  • As Needed flake salt and pepper

• 3

  Rip the French bread into silver dollar-sized pieces. Toss the bread with butter and garlic salt and lay it on a sheet pan. Place the sheet pan on the top shelf of the grill and cook for 20 to 30 minutes until the bread is toasted and golden.

  Grill: 500 ˚F

  Ingredients

  • 1 Half loaf French bread

  • 3/4 Cup butter

  • 1 Teaspoon garlic salt

• 4

  Layer the arugula on the base of the serving dish and drizzle the truffle oil over the top. Next, layer the asparagus and the tomatoes around the plate. Place the burrata rounds intermittently around the plate and top everything with the torn bread croutons. Drizzle the balsamic reduction over the entire dish and finish it off with a sprinkle of flake salt.

  Ingredients

  • 4 Cup arugula

  • 2 Tablespoon truffle oil

  • 3 Whole burrata rounds

  • 4 Teaspoon balsamic reduction