Flying Prime Rib Salad Recipes

FLYING PRIME RIB SALAD

Steps:

• 1. Trim all silver sinew from the surface of each goose breast half. (This is one of the keys to tender goose). Place in a ziploc bag with olive oil, soy sauce, garlic and thyme. Marinate overnight.
• 2. Tear romaine into bite-sized pieces. Cut tomatoes in half. Dice pepper. Assemble salad with lettuce, tomatoes, pepper, carrots, gorgonzola cheese, and crunchy onions.
• 3. Remove goose from marinade. Put one tablespoon butter on top of half breast, wrap with one slice turkey bacon tucking one tablespoon butter under bacon on the underside. Repeat with the second half breast.
• 4. Heat grill for a high heat. Place goose breast halves on foil and place on grill. Grill to medium-rare. To do this, grill on each side 4 minutes. Turn 1/4 turn and grill on each side 2 more minutes. Do not overcook - this is the other key to tender goose.
• 5. Remove from heat and allow to rest for 5 minutes. This allows the juices to redistribute through the meat and keeps it juicy.
• 6. Slice thinly, 1/8 to 1/4 inch thick. Meat will be reddish-pink on the inside. It will look and taste like prime rib - hence the name. Add to salad and toss with salad dressing.

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

LAWRY'S SPINNING SALAD

Steps:

• In a large salad bowl, combine lettuces, spinach or watercress, beets and egg; sprinkle with seasoned salt and pepper and toss with dressing (you can spin the bowl if you want).
• Garnish each serving with cherry tomatoes and croutons.
• Dressing: In a blender, combine vinegar, water, applesauce, worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce; blend on high until combined, about 30 seconds.
• With motor running on high, slowly add oil through the pour hole in the lid until combined, about 2 minutes; refrigerate several hours before serving.

HOUSE OF PRIME RIB SALAD DRESSING #2

Steps:

• 1 Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons. 2 Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression. 3 Pour dressing over greens. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. If using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes. Offer Lawry's Seasoned Pepper with the salad. 4 Dressing: 5 In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, Sweet Hungarian Paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving.

KING TIMMY'S PRIME RIB SALAD

Steps:

• 1. gather ingredients
• 2. slice prime rib. mix dressing ingredients
• 3. on 4 large salad plates build your salad and drizzle with dressing