By Traeger Kitchen
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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|1 Teaspoon||Dijon mustard|
|1/4 Cup||Parmesan cheese, plus more for serving|
|1 Teaspoon||Worcestershire sauce|
|1/4 Cup||extra-virgin olive oil|
|2 Head||romaine lettuce|
|As Needed||Canola oil|
|As Needed||croutons, for serving|
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
Cut the romaine in half lengthwise leaving the ends intact so it doesn't come apart.
2 Head romaine lettuce
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 / 232 ˚C
Brush the Romaine halves with canola oil and place cut side down, momentarily, just until you see light grill marks.
As Needed Canola oil
Top with dressing, Parmesan and croutons. Enjoy!
As Needed croutons, for serving
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