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Ultimate BLT Salad

Ultimate BLT Salad

By Traeger Kitchen

We’re transforming this classic sandwich into your new favorite salad. Homemade baked croutons and crispy bacon are tossed with romaine lettuce and tomatoes, and drizzled with a buttermilk parmesan dressing.

Prep Time

15 Minutes

Cook Time

20 Minutes

Pellets

Hickory

Ingredients

This recipe serves:

4

Units of Measurement:
main
8 Ounce Bacon, lardons
1 loaf of French country bread
3 Tablespoon Unsalted Butter, for greasing
1 1/2 Teaspoon kosher salt
1/4 Teaspoon Ground black pepper
1 Tablespoon finely chopped shallot
1/4 Cup apple cider vinegar
1/2 Cup buttermilk
3/4 Cup Mayonnaise
1/2 Cup Parmesan cheese
1/8 Teaspoon Sugar
1/4 Teaspoon Black pepper
2 romaine lettuce heart
4 heirloom tomato

Steps

  • 1

    When ready to cook, start the Traeger according to grill instructions. Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

  • 2

    Place bacon lardons (slab bacon cut into matchsticks about 1/2 inch thick by 1 inch long) in a cast iron pan and place directly on the grill grate. Cook for 15-20 minutes stirring occasionally until fat is rendered and lardons are crispy. Drain and discard fat, and set lardons aside.

    375 ˚F / 191 ˚C

    00:20

  • 3

    Cut French bread into 1-inch cubes and toss with melted butter. Season with salt and pepper and spread out on a sheet tray. Place directly on the grill grate and cook 10-15 minutes or until bread is crisp and lightly browned.

    375 ˚F / 191 ˚C

    00:15

  • 4

    In a small bowl combine shallot and vinegar and let stand for 5 minutes. Whisk in buttermilk to emulsify. Add mayonnaise, parmesan cheese, salt, sugar and pepper and mix well. Set aside.

  • 5

    In a large bowl toss together lettuce, tomatoes (cut into wedges), bacon and croutons. Add dressing and toss to coat.

  • 6

    Place on a serving platter and grate additional parmesan cheese over the top if desired. Enjoy!

My Notes


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