Sliced Prime Rib Salad Plate
🍳 oven
⏱ 1480 min
🍽 serves 10
📋 15 ingredients
Nutrition per serving
2133
calories
45.1g
protein
45.6g
carbs
201.0g
fat
Ingredients per serving
- 2.0 oz frisée
- 1.0 cup arugula
- 0.8 oz cashew horseradish crème
- 0.6 cup Olive Oil
- 0.4 lb prime rib
- 0.4 tbsp sherry vinegar
- 0.2 each Shallot
- 0.2 lb asparagus tips
- 0.2 oz capers
- 0.1 tbsp Dijon mustard
- 0.1 lb sourdough bread
- 0.1 cup pickled shallot
- 0.1 tbsp smoked Maldon salt
- 0.1 tsp cracked pepper
- 0.05 oz micro parsley
Method
1. Preheat the oven to 200°F.
2. Place the prime rib in a roasting pan and roast for 24 hours until it reaches an internal temperature of 125°F.
3. Remove from the oven, cover loosely with foil, and let rest overnight at room temperature.
4. The next day, slice the prime rib paper-thin and set aside.
5. In a bowl, whisk together the minced shallot, dijon mustard, extra virgin olive oil, and sherry vinegar to make the vinaigrette.
6. Toss the arugula and frisée with half of the vinaigrette.
7. Slice the sourdough bread very thinly and toast in a 350°F oven until crisp, about 10 minutes.
8. Roast the asparagus tips at 425°F for 15-20 minutes until tender and slightly charred.
9. To assemble the salad, place a bed of dressed greens on each plate, top with slices of prime rib, roasted asparagus tips, pickled shallot, capers, and cashew horseradish crème.
10. Garnish with smoked Maldon salt, cracked pepper, and micro parsley.
11. Serve the sourdough crisp on the side.
