Skip to Main Content
  • Start Enjoying Wood-Fired Flavor Today With 0% APR  |Learn More
Grilled Wedge Salad

Grilled Wedge Salad

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

10 Minutes

Cook Time

10 Minutes

Pellets

Apple

Ingredients

This recipe serves:

2

Units of Measurement:
Dressing
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
main
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

Steps

  • 1

    Mix all ingredients for the dressing in a small bowl and set aside.

  • 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

    00:10

  • 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

    00:05

  • 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!

My Notes


In order to add notes for this recipe, you must log in or create an account.