Step

• 1

  When ready to cook, set Traeger temperature to 300℉ and preheat, lid closed for 15 minutes.

  300 ˚F / 149 ˚C

  00:15

• 2

  Place whole kale leaves in a large salad bowl and sprinkle with a teaspoon of salt. Add 2 tablespoons of olive oil and toss until the leaves are coated evenly.

• 3

  Place the kale on a baking sheet and place on the grill. Cook for 5 minutes, or until the kale is slightly wilted.

  300 ˚F / 149 ˚C

  00:05

• 4

  Remove kale from the grill, allow it to cool and strip the leaves off of the stems. Coarsely chop the kale and place in a large salad bowl.

• 5

  Brush the halved heads of romaine with a tablespoon of olive oil on the cut sides, then sprinkle with salt.

• 6

  Place the romaine cut side down directly on the grill grates and cook for 10 minutes.

  300 ˚F / 149 ˚C

  00:10

• 7

  At the same time, place the lemon halves cut side down and allow to cook for 10 to 15 minutes, or until juicy and slightly charred.

  300 ˚F / 149 ˚C

  00:10

• 8

  Remove the lettuce and lemons from grill and allow to cool. Coarsely chop the lettuce and add it to the kale. Juice the lemons, they should yield at least 1/4 cup of lemon juice.

• 9

  Increase the Traeger temperature to 350℉ and preheat, lid closed.

  350 ˚F / 177 ˚C

• 10

  For the Dressing: Combine the minced garlic with the Dijon mustard and anchovy paste (if using) and whisk to combine. Whisk in 1/4 cup of lemon juice. Slowly whisk in 1/2 cup of olive oil until the mixture is emulsified. Taste, adding salt and freshly ground pepper.

• 11

  For the Croutons: Place the bread cubes in a large bowl. Sprinkle with a teaspoon of salt, then drizzle 1/2 cup of olive oil over the bread. Toss the bread cubes in the oil until they are well coated. If necessary, add a few more tablespoons of oil so they are very well coated.

• 12

  Spread the bread cubes out evenly on a baking sheet. Place on the grill and cook, stirring once, until the croutons are crispy and browned, about 20 to 30 minutes.

  350 ˚F / 177 ˚C

  00:20

• 13

  Remove from the pan and let dry on paper towels.

• 14

  To serve, drizzle half of the dressing over the lettuce, add the croutons and 1/4 cup grated Parmigiano-Reggiano cheese. Toss to coat, adding more dressing until you reach the desired consistency.

• 15

  Finish with a freshly ground black pepper. Enjoy!