House of Prime Rib Salad is a flavorful, refreshing side that combines crisp greens, tender prime rib, tangy cheese, and a bright vinaigrette. Inspired by the classic offering from the House of Prime Rib, this salad is simple to prepare yet elegant enough for special dinners.
It uses accessible ingredients and minimal equipment, making it easy to recreate at home in about 15 minutes of active preparation.
Contents:
How to Make House of Prime Rib Salad
Ingredients List
Gather the following to make a balanced, flavorful salad:
- 1 pound thinly sliced cooked prime rib
- 8 cups mixed lettuce (include romaine for crunch)
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cup crumbled blue cheese
- 1/2 cup roasted walnuts
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 6 tablespoons apple cider vinegar
- 6 tablespoons water
- 4 tablespoons Worcestershire sauce
- 2 tablespoons dry sherry
- 2 tablespoons applesauce
- Parsley flakes, a pinch
- Seasoning salt, sugar, paprika, and garlic powder to taste
Step-by-step process
Step 1: Prepare the dressing
Combine the olive oil, balsamic and apple cider vinegars, water, Worcestershire sauce, dry sherry, applesauce, parsley flakes, seasoning salt, sugar, paprika, and garlic powder in a food processor or blender. Blend until smooth and well combined to create a tangy, balanced vinaigrette.
Step 2: Toss the greens
In a large mixing bowl, mix the lettuce, cherry tomatoes, red onion, and roasted walnuts. Toss gently to combine so the vegetables are evenly distributed.
Step 3: Prepare the prime rib
If your prime rib isn’t already cooked, prepare it using your preferred method. Let it rest and cool, then slice it thinly. Thin slices integrate well with the greens and make each bite satisfying.
Step 4: Combine and finish
Gently fold the sliced prime rib into the salad, then scatter the crumbled blue cheese over the top. Add extra roasted walnuts if you like more crunch. Drizzle the dressing over the salad, starting with a little and adding more to taste so the greens stay crisp.
Step 5: Garnish and serve
Finish with chopped fresh parsley for color and freshness. Serve the salad in a large bowl or portion it onto individual plates. Sourdough croutons make a nice optional accompaniment.
Side Dishes for House of Prime Rib Salad
This salad pairs well with a variety of sides. Choose one or two depending on the occasion.
Crab Cakes
Lightly crisp crab cakes add a contrasting texture and a touch of seafood richness that complements the beef and tangy dressing.
Roasted Garlic Brussels Sprouts with Prosciutto and Dried Cranberries
Roasted Brussels sprouts with crispy prosciutto and dried cranberries bring savory, salty, and sweet notes that pair nicely with the salad’s fresh components.
Truffled Cauliflower Gratin
A creamy, cheesy cauliflower gratin with truffle accents provides a luxurious, indulgent side that balances the salad’s lightness.
Grilled Asparagus
Simple grilled asparagus offers a tender, slightly smoky flavor and is quick to prepare—an excellent, low-effort complement.
Ingredient Substitutes
Apple Cider Vinegar
If you don’t have apple cider vinegar, white or red wine vinegar works well. The dressing will remain bright though the flavor may shift subtly.
Worcestershire Sauce
In place of Worcestershire sauce, try a small mix of soy sauce and fish sauce for similar umami depth. Use sparingly to avoid overpowering the dressing.
Garlic Powder
Fresh minced garlic or garlic paste can substitute for garlic powder—reduce the amount slightly, as fresh garlic is more pungent. Onion powder is an alternative if you prefer a milder flavor.
Applesauce
Blend a few slices of fresh apple for a similar fruity sweetness, or substitute pear sauce, mashed banana, or unsweetened yogurt depending on desired texture and flavor.
How to Store House of Prime Rib Salad
Store components properly to preserve texture and flavor. Keep the salad greens and vegetables in an airtight container in the refrigerator at 35–40°F (2–4°C) and use within two days for best quality.
Store the dressing separately in a sealed jar to prevent the greens from becoming soggy. Likewise, keep any leftover prime rib stored separately in its own airtight container to avoid cross-contamination and preserve both the meat and the salad.
Airtight Container Storage
Using airtight containers keeps the greens crisp and prevents flavor transfer from other foods. Consume within two days.
Separate Ingredient Storage
Storing components separately—lettuce apart from dressing and meat—extends freshness and maintains better texture at serving.
Refrigeration Temperature Control
Keep a consistent refrigerator temperature in the recommended range to slow spoilage and preserve the salad’s quality.
Common Mistakes to Avoid
A few simple precautions will help the salad shine.
Using a Shallow Bowl
Use a large, deep bowl so ingredients can be tossed without spilling and can be dressed evenly.
Not Using Fresh Herbs
Fresh herbs add brightness. Avoid dried or stale herbs when freshness is desired—wash herbs thoroughly before use.
Over-dressing the Salad
Add dressing gradually and toss gently. It’s easier to add more than to remove excess, and too much dressing will make the greens soggy.
Not Using a Variety of Salad Greens
Mixing romaine, spinach, arugula, and other greens adds flavor, texture, and visual appeal. A variety of greens keeps the salad interesting.
House of Prime Rib Salad Recipe
House of Prime Rib Salad Recipe
- 1 food processor (or blender)
- 1 large mixing bowl
- 1 pound prime rib, cooked and thinly sliced
- 8 cups mixed lettuce (including romaine)
- 1 cup cherry tomatoes
- 1 small red onion, thinly sliced
- 1 cup blue cheese, crumbled
- 1/2 cup roasted walnuts
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 6 tablespoons apple cider vinegar
- 6 tablespoons water
- 4 tablespoons Worcestershire sauce
- 2 tablespoons dry sherry
- 2 tablespoons applesauce
- Parsley flakes, salt, sugar, paprika, garlic powder to taste
- In a food processor, blend the olive oil, vinegars, water, Worcestershire sauce, dry sherry, applesauce, parsley flakes, seasoning salt, sugar, paprika, and garlic powder until smooth.
- Combine the mixed lettuces, cherry tomatoes, red onion, and walnuts in a large bowl and toss to mix.
- Slice the cooked prime rib thinly and add it gently to the salad.
- Top with crumbled blue cheese and additional walnuts if desired.
- Drizzle the dressing over the salad, toss lightly to coat, and season with salt and pepper to taste.
- Garnish with chopped fresh parsley and serve with optional sourdough croutons.