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Grilled Wedge Salad

10

10

Apple

Salads don’t have to be boring. We’re injecting wood-fired flavor into romaine lettuce for a truly unique experience.

2

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Dressing

  • 1 Cup Mayonnaise

  • 1/4 Cup buttermilk

  • 4 Ounce blue cheese

  • 1 Clove garlic, minced

  • 1 Tablespoon chopped flat-leaf parsley

  • salt and pepper

main

  • 2 Strips bacon

  • 1 Head romaine, sliced in half lengthwise with core kept intact

  • 1 Tablespoon Olive oil

  • 1/4 Teaspoon kosher salt

  • 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

  • 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.

    • 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.

    • 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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