Steps

• Step 1

  When ready to cook, start the Traeger according to grill instructions. Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

• Step 2

  Place bacon lardons (slab bacon cut into matchsticks about 1/2 inch thick by 1 inch long) in a cast iron pan and place directly on the grill grate. Cook for 15-20 minutes stirring occasionally until fat is rendered and lardons are crispy. Drain and discard fat, and set lardons aside.

  00:20

  375 ˚F / 191 ˚C

  Ingredients

  • 8 Ounce Bacon, lardons

• Step 3

  Cut French bread into 1-inch cubes and toss with melted butter. Season with salt and pepper and spread out on a sheet tray. Place directly on the grill grate and cook 10-15 minutes or until bread is crisp and lightly browned.

  00:15

  375 ˚F / 191 ˚C

  Ingredients

  • 1  loaf of French country bread

  • 3 Tablespoon Unsalted Butter, for greasing

  • 1 Teaspoon kosher salt

  • 1/4 Teaspoon Ground black pepper

• Step 4

  In a small bowl combine shallot and vinegar and let stand for 5 minutes. Whisk in buttermilk to emulsify. Add mayonnaise, parmesan cheese, salt, sugar and pepper and mix well. Set aside.

  Ingredients

  • 1 Tablespoon finely chopped shallot

  • 1/4 Cup apple cider vinegar

  • 1/2 Cup buttermilk

  • 3/4 Cup mayonnaise

  • 1/2 Cup Parmesan cheese

  • 1/2 Teaspoon kosher salt

  • 1/8 Teaspoon sugar

  • 1/4 Teaspoon black pepper

• Step 5

  In a large bowl toss together lettuce, tomatoes (cut into wedges), bacon and croutons. Add dressing and toss to coat.

  Ingredients

  • 2  romaine lettuce heart

  • 4  heirloom tomato

• Step 6

  Place on a serving platter and grate additional parmesan cheese over the top if desired. Enjoy!