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Grilled Winter Chop Salad

Amanda Haas


Grilled Winter Chop Salad

Prep Time

20 Minutes

Cook Time

10 Minutes

Effort
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Pellets

Hickory

Grilled radicchio and endive lettuce, toasted almonds, salami and provolone cheese combined with a grilled lemon vinaigrette for a colorfully fresh chopped winter salad.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.
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    • 2

      Drizzle the radicchio and endive with olive oil and season with salt and pepper.
    • 3

      When the grill is up to temperature, add the lettuces and cook with the lid closed for 2 to 4 minutes per side, until they begin to wilt. Remove from the grill.
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    • 4

      Drizzle halved lemons with olive oil and place cut-side down on the grill for 2 to 3 minutes.
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    • 5

      In an oven-proof skillet, add the almonds to the grill. Close the lid and toast for 2 to 3 minutes. Remove from the grill.
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    • 6

      To Make the Vinaigrette: Combine shallots, red wine vinegar and the grilled lemon juice in a bowl and add salt. While whisking the red wine vinegar mixture, slowly pour in olive oil until combined. Add black pepper.
    • 7

      Chop the grilled lettuces into bite sized pieces and arrange in a bowl. Top with endive, salami, provolone, peppers, pears and toasted almonds. Toss with vinaigrette and season with salt and pepper to taste. Enjoy!

    Cooking Notes

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