Flying Prime Rib Salad
By
Barbara Kelly
@reidweaver
1
☆☆☆☆☆ 0 votes0
Ingredients
-
1goose breast (2 halves)
-
1 largeromaine lettuce head, torn
-
1 pkggrape tomatoes, cut in half
-
1/4 pkgmatchstick carrots
-
1/4 lbgorgonzola cheese
-
1 smallyellow pepper, diced
-
1 ccrunchy fried onions
-
1 bottletoasted sesame, soy and ginger salad dressing
-
4 Tbspbutter
-
4 sliceturkey bacon
-
THE MARINADE
-
1/2 colive oil
-
1/4 csoy sauce
-
4 clovegarlic, diced
-
1 tspground thyme
How to Make Flying Prime Rib Salad
- 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.
- Tear romaine into bite-sized pieces. Cut tomatoes in half. Dice pepper. Assemble salad with lettuce, tomatoes, pepper, carrots, gorgonzola cheese, and crunchy onions.
- 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.
- 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.
- Remove from heat and allow to rest for 5 minutes. This allows the juices to redistribute through the meat and keeps it juicy.
- 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.