Grilled Winter Chop Salad

Ingredients

Units of Measurement:

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Steps

• 1

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

  

  Grill: 375 ˚F

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• 2

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

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  Ingredients

  • 2 Head radicchio, quartered

  • 2 Head endive, chopped

  • 2 Head endive, chopped

  • As Needed olive oil

  • As Needed kosher salt

  • As Needed freshly ground black 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.

  

  Grill: 375 ˚F

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• 4

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

  

  Grill: 375 ˚F

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  Ingredients

  • 2 Whole lemons, halved

• 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.

  

  Grill: 375 ˚F

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  Ingredients

  • 1/2 coarsely chopped almonds

• 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.

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  Ingredients

  • 1 Small shallot, finely diced

  • 1/4 Cup red wine vinegar

  • 1 Teaspoon salt

  • 1/2 Cup olive oil

  • 1/2 Teaspoon freshly ground 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!

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  Ingredients

  • 1 (5-1/2 oz) log salami, diced into 1/2 inch pieces

  • 1/2 Cup diced provolone cheese

  • 4 Whole fire roasted red peppers, drained and cut into thin strips

  • 1 pear or apple, diced into 1/2 inch pieces