Steps

• Step 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.

  Ingredients

  • 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

• Step 2

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

  Ingredients

  • 2 Head romaine lettuce

• Step 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.

  00:15

  450 ˚F / 232 ˚C

• Step 4

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

  Ingredients

  • As Needed Canola oil

• Step 5

  Top with dressing, Parmesan and croutons. Enjoy!

  Ingredients

  • As Needed croutons, for serving