Steps

• Step 1

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

  375 ˚F / 191 ˚C

• Step 2

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

  Ingredients

  • 2 Head radicchio, quartered

  • 2 Head endive, chopped

  • As Needed extra-virgin olive oil

  • As Needed kosher salt

  • As Needed freshly ground black pepper

• Step 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.

  00:04

  375 ˚F / 191 ˚C

• Step 4

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

  00:02

  375 ˚F / 191 ˚C

  Ingredients

  • 2 Whole lemons, halved

• Step 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.

  00:02

  375 ˚F / 191 ˚C

  Ingredients

  • 1/2 Cup coarsely chopped almonds

• Step 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.

  Ingredients

  • 1 Small shallot, finely diced

  • 1/4 Cup red wine vinegar

  • 1 Teaspoon kosher salt

  • 1/2 Cup extra-virgin olive oil

  • 1/2 Teaspoon freshly ground black pepper

• Step 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!

  Ingredients

  • 1  5-1/2 oz Log of 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