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Ultimate BLT Salad

Difficulty 2/5
|
Prep time 15 mins

Cook time 20 mins
|
Serves 4-6

Hardwood Hickory

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

Ingredients

Ultimate BLT Salad

1 FRENCH COUNTRY LOAF

3 tbsp UNSALTED BUTTER, MELTED

1 tsp KOSHER SALT

1/4 tsp GROUND BLACK PEPPER

2 ROMAINE LETTUCE HEARTS, WASHED AND CHOPPED

4 HEIRLOOM TOMATOES, CUT INTO WEDGES

8 OZ BACON LARDONS (SLAB BACON CUT INTO MATCHSTICKS ABOUT 1/2-inch THICK BY 1-inch LONG)

Buttermilk Dressing

1 tbsp MINCED SHALLOT

1/4 cup APPLE CIDER VINEGAR

1/2 cup BUTTERMILK

3/4 cup MAYONNAISE

1/2 cup PARMESAN CHEESE

1/2 TSP KOSHER SALT

1/4 TSP BLACK PEPPER

1/8 TSP SUGAR

Preparation

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.

Place bacon 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.

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.

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.

In a large bowl toss together lettuce, tomatoes, bacon and croutons. Add dressing and toss to coat.

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

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