Butter Lettuce Salad with Hazelnuts and Pecorino

A fresh green salad to offset the richness of the meal is always a welcome addition on Thanksgiving Day. This genius version from Traeger features a sweet surprise: the lemony vinaigrette includes honey that’s been slowly smoked on the grill. A sprinkling of cherrywood smoked salt lends another layer of smoky flavor to the salad, while hazelnuts add crunch.

Ingredients

Directions

Set the temperature on a Traeger wood pellet grill to 165°F (74°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.

Meanwhile, pour the honey into a small baking sheet or oven-safe glass baking dish.

Place the dish on the grill and cook the honey until it has a smoky flavor, 2 to 3 hours. Let cool completely. You will need 2 Tbs. honey for this recipe; save the rest for another use.

In a blender, combine the lemon juice, garlic and the 2 Tbs. smoked honey and pulse to blend. With the machine running, slowly pour in the olive oil until emulsified. Season the vinaigrette to taste with salt and pepper.

In a large bowl, combine the lettuce, hazelnuts and cheese. Drizzle with the vinaigrette and toss to coat. Transfer to a platter, sprinkle with smoked salt and serve immediately. Serves 4 to 6.

Recipe courtesy of Traeger Grills

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