Steps

• Step 1

  For the Dressing: Place the anchovies and garlic on a cutting board. Sprinkle with a little salt and using the back of a chef's knife, scrape it over the mixture to make a paste. Place the paste in a medium bowl and top with the egg yolks, lemon juice, mustard and olive oil. Whisk well to combine.

  Ingredients

  • 6 Small anchovy fillets, minced (optional)

  • 1 Clove garlic, minced

  • As Needed salt and pepper

  • 2 Large egg yolks

  • 2 Tablespoon Fresh lemon juice

  • 1 Teaspoon dijon mustard

  • 2 Tablespoon olive oil

• Step 2

  Drizzle the vegetable oil into the bowl whisking constantly until the dressing is thick and glossy. Fold in Parmesan cheese and taste, adding salt and pepper as needed. Dressing can be made up to 1 day before serving.

  Ingredients

  • 1/2 Cup vegetable oil

  • 3 Tablespoon finely grated Parmesan cheese

• Step 3

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 4

  Brush the cut sides of lemons with olive oil. Place the lemons cut side down and grill for about 2 to 3 minutes, or until lightly charred.

  00:02

  400 ˚F / 204 ˚C

  Ingredients

  • 2 Medium lemons, halved

  • 1/2 Cup olive oil, plus more as needed

• Step 5

  Brush the cut side of the romaine lettuce with olive oil. Place cut-side down and grill for about 1 minute, or until the lettuce is lightly charred but not wilted throughout.

  00:01

  400 ˚F / 204 ˚C

  Ingredients

  • 2 Head romaine lettuce, halved

• Step 6

  Remove the lettuce and carefully chop into bite-sized pieces. Toss the lettuce with croutons, Parmesan crisps and a large drizzle of the salad dressing.

  Ingredients

  • 1 Cup croutons

  • 1/2 Cup store-bought Parmesan crisps

• Step 7

  Serve the charred lemons alongside the salad. Enjoy!