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:
- 1 cup (12 oz./375 g) honey
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- 1 garlic clove
- 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 heads butter lettuce, leaves separated
- 1/4 cup (1 1/4 oz./40 g) toasted hazelnuts, coarsely chopped
- 1 oz. (30 g) pecorino romano cheese, shaved
- Smoked salt, such as Jacobsen Salt Co. cherrywood smoked salt, for sprinkling
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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