FLYING PRIME RIB SALAD

Flying Prime Rib Salad image

Provided by Barbara Kelly

Time 12h40m

Number Of Ingredients 15

1 goose breast (2 halves)
1 large romaine lettuce head, torn
1 pkg grape tomatoes, cut in half
1/4 pkg matchstick carrots
1/4 lb gorgonzola cheese
1 small yellow pepper, diced
1 c crunchy fried onions
1 bottle toasted sesame, soy and ginger salad dressing
4 Tbsp butter
4 slice turkey bacon
THE MARINADE
1/2 c olive oil
1/4 c soy sauce
4 clove garlic, diced
1 tsp ground thyme

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.