Salads may not exactly be the star of a meal but they certainly accentuate beautifully the flavor of your favorite grilled meats. This Smoke-Roasted Onion, Bacon and Tomato Salad with a tangy vinaigrette pairs wonderfully with some of those juicy, pink prime cuts of beef. Find this fresh, crisp recipe in our Traeger's Everyday Cookbook.
SMOKE-ROASTED ONION, BACON AND TOMATO SALAD
PREP TIME: 10 minutes
COOK TIME: 1 1/2 hours
RECOMMENDED PELLETS: Hickory, Apple, Pecan, or Oak
4 sweet onions, about 8-ounces each, papery skin removed
6 slices of lean bacon, cooked until crisp, then crumbled
2 tablespoons red wine vinegar or balsamic vinegar
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil, or vegetable oil
1 pint cherry tomatoes, halved
1 English cucumber, thinly sliced
2 cups crunchy lettuce (such as iceberg or Romaine), coarsely chopped
1 cup croutons for serving, preferably homemade
1/2 cup coarsely grated Parmesan cheese
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Arrange the onions on the grill grate. Smoke for 30 minutes.
Wrap the onions individually in aluminum foil and return to the grill. Increase the temperature to 350 degrees F. Roast the onions until they are tender, about 1 hour more.
When they are cool enough to handle, remove and discard the foil. Coarsely chop the onions, discarding the ends.
Meanwhile, in a large mixing bowl, combine the vinegar, salt, and pepper. Slowly whisk in the oil.
Add the bacon crumbles, onion, tomato, cucumber, and lettuce. Gently toss the ingredients (clean hands work well for this) until the salad is coated with the dressing. Transfer to an attractive salad bowl or deep platter. Top with the croutons and the Parmesan.