Plate a portion of the dressed tomatoes, top with slices of rib burger, drizzle with dressing and serve garnished with chopped spring onion.
Rib Burger Salad with Balsamic and Maple Vinaigrette
Ingredients
- Rib Burger Salad
- 4 Eskort Rib Burgers
- 500ml (2 cups) cherry tomatoes
- 2 large ripe tomatoes, quartered
- 250ml (1 cup) heirloom tomatoes, sliced in half
- Salt and pepper, to taste
- 60ml (½ cup) spring onion, to garnish
- Balsamic and Maple Vinaigrette
- 60ml (¼ cup) olive oil
- 15ml (1 tbsp) balsamic vinegar
- 15ml (1 tbsp) Dijon mustard
- 15ml (1 tbsp) maple syrup
- 125ml (½ cup) spring onion, chopped
- 1 clove garlic
- 125ml (½ cup) cream
- Salt and pepper, to taste
- Allergens
- This recipe contains dairy (lactose) and could contain traces of soya (soy) and wheat (gluten).
- Substitutions
- Note: Eskort Rib Burgers are manufactured in a factory that uses soya (soy) and wheat (gluten) and could therefore contain traces of soy and/or gluten. Use slices of pork neck steaks to substitute.
- Cream (lactose): Use coconut cream or another non-dairy cream like Orley Whip.
Method
- Balsamic and Maple Vinaigrette
- Add all ingredients into a blender and blend until smooth.
- Rib Burger Salad
- Preheat the oven to 190°C.
- Place the rib burgers on a greased oven tray and bake for 15 minutes.
- Mix all the tomatoes and half the dressing together in a large bowl and allow to marinate.
- Remove the rib burgers from the oven, then thinly slice and add to the salad.
Serve
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