Traeger Kitchen
Grilled Wedge Salad
Prep Time
10 Minutes
Cook Time
10 Minutes
Effort
Pellets
Apple
Salads don’t have to be boring. We’re injecting wood-fired flavor into romaine lettuce for a truly unique experience.
Ingredients
How many people are you serving?
2
Units of Measurement:
main
1 Cup mayonnaise
1/4 Cup buttermilk
4 Ounce blue cheese
1 Clove garlic, minced
2 Tablespoon chopped flat-leaf parsley
salt and pepper
2 Strips bacon
1 Head romaine, sliced in half lengthwise with core kept intact
1 Tablespoon extra-virgin olive oil
1/4 Teaspoon kosher salt
1 Pinch black pepper
2 heirloom tomatoes, chopped
8 Ounce crumbled blue cheese
1 scallions, sliced
freshly ground black pepper
Steps
1
Mix all ingredients for the dressing in a small bowl and set aside.Ingredients
1 Cup mayonnaise
1/4 Cup buttermilk
4 Ounce blue cheese
1 Clove garlic, minced
1 Tablespoon chopped flat-leaf parsley
To Taste salt and pepper
2
When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.Grill: 400 ˚F
3
Lay bacon strips directly on the grill grate and cook for 10 to 15 minutes or until fat is rendered and bacon is crispy.Grill: 400 ˚F
Ingredients
2 Strips bacon
4
Brush romaine lettuce with olive oil and season with salt and pepper. Lay lettuce cut-side down directly on the grill grate next to the bacon and cook for 5 to 7 minutes until lightly browned and grill marks appear.Grill: 400 ˚F
Ingredients
1 Head romaine, sliced in half lengthwise with core kept intact
1 Tablespoon extra-virgin olive oil
1/4 Teaspoon kosher salt
1 Pinch black pepper
5
Remove bacon from the grill and chop into small pieces.6
Lay grilled romaine on a plate or serving dish and drizzle with dressing. Top with tomatoes, chopped bacon, blue cheese, sliced scallions, parsley and black pepper. Enjoy!Ingredients
2 heirloom tomatoes, chopped
8 Ounce crumbled blue cheese
1 scallions, sliced
1 Tablespoon chopped flat-leaf parsley
To Taste freshly ground black pepper