SHIPPING DELAYS: Orders may take up to 7 business days to process - Learn Morex
Grilled Kale Caesar Salad with Homemade Croutons

Traeger Kitchen

Grilled Kale Caesar Salad with Homemade Croutons

Prep Time



Cook Time




4 - 6




What's this?

We’re taking everyone’s favorite salad, making it even better with homemade, wood-fired croutons and mixing in grilled kale into this smokin’ caeser salad for a healthier twist.


  • 2 Head Kale, Red or Lacinato Washed and Dried

  • 2 Tablespoon extra-virgin olive oil

  • 2 Head Romaine Sliced in Half with Core Intact

  • 1 Tablespoon extra-virgin olive oil

  • 2 Whole lemon, halved

  • 2 Clove garlic, minced

  • 1 Tablespoon Dijon mustard

  • 1 Teaspoon Anchovy Paste

  • 1/4 Cup lemon juice

  • 1/2 Cup olive oil

  • 1 To Taste kosher salt

  • 1 To Taste freshly ground black pepper

  • 3 Cup Country Bread Cubed

  • 1/2 Cup extra-virgin olive oil

  • 1 Teaspoon kosher salt

  • 1/4 Cup Parmigiano-Reggiano Cheese Grated

  • 1 To Taste freshly ground black pepper


  • 1

    When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
  • 2

    Place the whole kale leaves in a large salad bowl and sprinkle with a teaspoon of salt. Add 2 Tbsp of olive oil and toss until the leaves are coated evenly.
  • 3

    Place the kale on a baking sheet and place on the grill. Cook for 5 minutes, or until the kale is slightly wilted.
  • 4

    Remove it from the grill, allow it to cool and strip the kale off the stems. Coarsely chop the kale and place in a large salad bowl.
  • 5

    Brush the halved heads of romaine with a tablespoon of olive oil on the cut sides, then sprinkle with salt.
  • 6

    Place them cut side down directly on the grill grates and cook for 10 minutes.
  • 7

    At the same time, place the lemon halves cut side down and allow to cook for 10-15 minutes, or until juicy and slightly charred.
  • 8

    Remove the lettuce and lemons from grill and allow to cool. Coarsely chop the lettuce and add it to the kale. Juice the lemons, they should yield at least 1/4 cup of lemon juice.
  • 9

    Increase the grill temperature to 350℉ and preheat.
  • 10

    For the Vinaigrette: Combine the minced garlic with the Dijon mustard and anchovy paste (if using) and whisk to combine. Whisk in 1/4 cup of lemon juice. Slowly whisk in 1/2 cup of olive oil until the mixture is emulsified. Taste, adding salt and freshly ground pepper.
  • 11

    For the Croutons: Place the bread cubes in a large bowl. Sprinkle with a teaspoon of salt, then drizzle 1/2 cup of olive oil over the bread. Toss the bread cubes in the oil until they are well coated. If necessary, add a few more tablespoons of oil so they are very well coated.
  • 12

    Spread the croutons out evenly on the baking sheet. Place on the grill and cook, stirring once, until the croutons are crispy and browned, about 20-30 minutes.
  • 13

    Remove from the pan and let dry on paper towels.
  • 14

    To serve, drizzle half of the vinaigrette over the lettuce, add the croutons and 1/4 cup grated Parmigiano-Reggiano cheese. Toss to coat, adding more vinaigrette until you reach the desired consistency.
  • 15

    Finish with a freshly ground pepper. Enjoy!