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Grilled Romaine Caesar Salad

5

5

Mesquite

Amp up the flavor with your Traeger and take your romaine to new heights. Drizzle with homemade Caesar dressing, crisp croutons, and fine Parmesan shavings -- this salad is one for the books.

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  • 2 Clove garlic

  • 1 Teaspoon Dijon mustard

  • 1/4 Cup Parmesan cheese, plus more for serving

  • 1 Cup Mayonnaise

  • 1 Teaspoon Worcestershire sauce

  • 1/4 Teaspoon Salt

  • Pepper

  • 1/4 Cup extra-virgin olive oil

  • 2 Head romaine lettuce

  • Canola oil

  • croutons, for serving

  • 1

    For the Dressing: Combine the garlic, Dijon mustard, Parmesan cheese, mayonnaise, Worcestershire sauce, salt and pepper in a food processor or blender, then slowly add the olive oil until smooth. Refrigerate.

    • 2 Clove garlic

    • 1 Teaspoon Dijon mustard

    • 1/4 Cup Parmesan cheese, plus more for serving

    • 1 Cup Mayonnaise

    • 1 Teaspoon Worcestershire sauce

    • 1/4 Teaspoon Salt

    • To Taste Pepper

    • 1/4 Cup extra-virgin olive oil

  • 2

    Cut the romaine in half lengthwise leaving the ends intact so it doesn't come apart.

    • 2 Head romaine lettuce

  • 3

    Wash romaine and allow to dry. When ready to cook, set Traeger temperature to 450° and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 4

    Brush the Romaine halves with canola oil and place cut side down, momentarily, just until you see light grill marks.

    • As Needed Canola oil

  • 5

    Top with dressing, Parmesan and croutons. Enjoy!

    • As Needed croutons, for serving

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