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!