Steps

• Step 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 flat-leaf parsley, chopped

  • To Taste salt and pepper

• Step 2

  When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 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.

  00:10

  400 ˚F / 204 ˚C

  Ingredients

  • 2 Strips bacon

• Step 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.

  00:05

  400 ˚F / 204 ˚C

  Ingredients

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

  • 1 Tablespoon olive oil

  • 1/4 Teaspoon kosher salt

  • Pinch black pepper

• Step 5

  Remove bacon from the grill and chop into small pieces.

• Step 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 blue cheese

  • 1  Scallion, sliced

  • 1 Tablespoon flat-leaf parsley, chopped