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 Min
Cook Time
10 Min
Pellets
Apple
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
Dressing
| 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 |
main
| 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 |
Steps
1
Mix all ingredients for the dressing in a small bowl and set aside.
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
00:10
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
00:05
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!
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