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We’re taking everyone’s favorite salad, making it even better with homemade, wood-fired croutons and mixing in grilled kale into this smokin’ caeser salad for a healthier twist.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 Head | red or lacinato kale, leaves washed and towel dried |
As Needed | extra-virgin olive oil |
As Needed | kosher salt |
2 Head | romaine, sliced in half lengthwise with core kept intact |
2 Whole | lemons, halved |
2 Clove | garlic, minced |
1 Tablespoon | Dijon mustard |
1 Teaspoon | anchovy paste, optional |
1/4 Cup | lemon juice |
3 Cup | cubed country bread, preferably a day old |
1/4 Cup | grated Parmigiano-Reggiano cheese |
1 To Taste | freshly ground black pepper |
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!
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