Fuel your day with a nutrient-dense, refreshing take on a steakhouse classic. This vibrant salad uses our perfectly tender, sous vide prime rib as the ultimate high-quality protein base, paired with a colorful spectrum of crisp vegetables—including shredded carrots, cucumbers, and tangy pickled red onions. Finished with creamy avocado, shaved parmesan, and a savory au jus vinaigrette, it delivers functional, performance-ready macros in one highly satisfying bowl.
Preparation Instructions
Protein
Slice the Prime Rib thinly against the grain.
Dressing
In a large mixing bowl, combine a half of the au jus, olive oil, Dijon mustard, salt, and pepper.
Whisk vigorously until the dressing is smooth, creamy, and fully emulsified
The secret to this dressing is the teaspoon of Dijon mustard—it acts as a natural emulsifier, binding the olive oil and the water-based jus together so they don't separate in the bowl.
Assemble
Add the chopped romaine lettuce directly into the large mixing bowl with the dressing.
Toss thoroughly until the greens are evenly coated.
Divide the dressed romaine evenly among four large, shallow serving bowls.
Arrange the cherry tomatoes, sliced cucumbers, shredded carrots, and pickled red onions in neat sections over the greens.
Add a generous portion of the sliced prime rib to each bowl.
Garnish with the shaved Parmesan cheese and sliced avocado. Serve immediately.