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By Traeger Kitchen
Salads don’t have to be boring. We’re injecting wood-fired flavor into romaine lettuce for a truly unique experience.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.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 Strips | bacon |
1 Head | romaine, sliced in half lengthwise with core kept intact |
1 Tablespoon | Olive oil |
1/4 Teaspoon | kosher salt |
Pinch | black pepper |
2 | heirloom tomatoes, chopped |
8 Ounce | blue cheese |
1 | Scallion, sliced |
1 Tablespoon | chopped flat-leaf parsley |
1
Mix all ingredients for the dressing in a small bowl and set aside.
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.
400 ˚F / 204 ˚C
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.
400 ˚F / 204 ˚C
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.
400 ˚F / 204 ˚C
1 Head romaine, sliced in half lengthwise with core kept intact
1 Tablespoon Olive oil
1/4 Teaspoon kosher salt
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!
2 heirloom tomatoes, chopped
8 Ounce blue cheese
1 Scallion, sliced
1 Tablespoon chopped flat-leaf parsley
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