Grilled Wedge Salad
By Traeger Kitchen
Salads don’t have to be boring. We’re injecting wood-fired flavor into romaine lettuce for a truly unique experience.
Prep Time
10 Min
Cook Time
10 Min
Pellets
Apple
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
Dressing
| 1 Cup | mayonnaise |
| 1/4 Cup | buttermilk |
| 4 Ounce | blue cheese |
| 1 Clove | garlic, minced |
| 1 Tablespoon | flat-leaf parsley, chopped |
| To Taste | salt and pepper |
main
| 2 Strips | bacon |
| 1 Head | romaine, sliced in half lengthwise with core kept intact |
| 1 Tablespoon | olive oil |
| 1/4 Teaspoon | kosher salt |
| Pinch | black pepper |
| 2 | heirloom tomatoes, chopped |
| 8 Ounce | blue cheese |
| 1 | Scallion, sliced |
| 1 Tablespoon | flat-leaf parsley, chopped |
Steps
1
Mix all ingredients for the dressing in a small bowl and set aside.
2
When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
3
Lay bacon strips directly on the grill grate and cook for 10 to 15 minutes, or until fat is rendered and bacon is crispy.
400 ˚F / 204 ˚C
00:10
4
Brush romaine lettuce with olive oil and season with salt and pepper. Lay lettuce cut-side down directly on the grill grate next to the bacon and cook for 5 to 7 minutes until lightly browned and grill marks appear.
400 ˚F / 204 ˚C
00:05
5
Remove bacon from the grill and chop into small pieces.
6
Lay grilled romaine on a plate or serving dish and drizzle with dressing. Top with tomatoes, chopped bacon, blue cheese, sliced scallions, parsley and black pepper. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.