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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




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Units of Measurement:
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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