Rib & Root Vegetable Salad

Rib & Root Vegetable Salad



COOK TIME: 90 min

TOTAL TIME: 2 ½ hrs

  • 2 packages Tyson® Crafted Creations Pork Sparerib Mini-Racks Smokehouse or Applewood
  • 1 red beet, peeled and sliced in wedges
  • 4 carrots, peeled and cut into large pieces
  • 1 bunch radishes, stems removed and cut in half
  • ½ onion, sliced in large panels
  • 2 Tbsp vegetable oil
  • kosher salt and ground black pepper, to taste
  • 1 ounce mâche lettuce
  • 2 ounces kale, cleaned and hand torn
Arugula Mayonnaise Dressing
  • 1 c mayo
  • 2 c baby arugula, packed
  • 2 Tbsp white balsamic vinegar
  • Ground black pepper, to taste

Slow-cooked Pork Spareribs nestled atop a bed of lettuce, wilted greens, charred onion pedals, roasted carrots, roasted radish and arugula mayonnaise dressing.

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  • Cook the mini rib racks according to package instructions. Carefully remove the bones from the racks and cut each rack in pieces.
  • While cooking the ribs; coat the beet, radishes, carrots and onion with oil and season to your liking with salt and pepper.
  • Place vegetables on baking pan and cook in oven above pork. Cook vegetables for a total of 1 hour. Remove and chill in the refrigerator for 30 minutes or until cold.
  • While cooking the ribs and vegetables, prepare the dressing by placing all the ingredients for the dressing in a blender, pulsing until well combined. Keep cold until ready to use. 
  • Arrange the rib pieces and vegetables* on large platter or divide onto small plates. Place the rib pieces on the platter and arrange the vegetables around and atop the ribs. 
  • Garnish with the mâche lettuce and kale; finished with a drizzle of the dressing and serve.

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