This salad is a tasty way to use up leftover ribs when there aren’t enough for more than a snack eaten on their own. It would be a great reason to make sure there WERE a few extra tasty ribs to be used thusly.
Peppermaster Nutty Rib Salad
Bacon Cheese Crouton Spears
Toast the bread slices in non stick pan until they're golden, then slice into fat matchsticks. brown lightly on each side.
Remove to cutting board or rack to cool.
Return to pan with a drizzle of oil, toss quickly and let get crunchy while tossing frequently until browned lightly on all sides.
Remove again to cutting board or rack to cool.
Red Roasted Almonds
Slow sauté sliced almonds and Peppermaster Red Rub low in non stick pan
Sticky Glazed Rib Bits
Remove meat from two cooked pork ribs and cut into 1/2” bits.
Sauté on medium heat with 1/4c of Sticky Rib Sauce until almost candied with very little moisture left.
Remove from heat, swirl and slide onto a plate and allow to cool.
Lemon Elixir Dressing
Whisk together: Lemon Elixir, Extra Virgin Olive Oil, Sea Salt and finely ground fresh black pepper.
Spread greens in a flat layer on serving plate.
Rim with Red Roasted Almonds.
Distribute the Sticky Bits as individually as possible over the greens.
Drizzle with Lemon Dressing
Place a vertical mound of Sticks as a centrepiece