Note: All recipes shown are just the proportions I use, so if you want to use more of anything in there then slather it on if it suits ya’.
Ingredients For Salad:
4 Cups of Kale
2 Cups of Broccoli
1.5 lbs. Grass-Fed London Broil, Stew Meat, or Sirloin (You can use any roast or tender cut you have available.)
1/2 Cup Organic Cilantro
Ingredients For Dressing:
500-700g Kerrygold Unsalted Butter (Feel free to use more if you want a creamer taste to the dressing)
4 Raw 100% Pastured Egg Yolks from Vital Farms
1 Raw 100% Pastured Egg White from Vital Farms
*2-2.5 tablespoons of Friedlander’s MCT Oil (optional)
3 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
*Fresh basil if desired
(Time-Saving and Convenience) Instructions for Cooking:
1) Preheat stove to low with some water in pan (or go ahead and use a crockpot for a roast).
2) While stove is preheating (1-2 minutes), cut beef into the strip or cube sizes you would like for your salad.
3) Set beef to cook on stove at low heat in water. (Watch beef periodically and whenever it is done add it to salad bowl.)
4) While beef is cooking, place desired amounts of kale, broccoli, and cilantro in salad bowl.
5) Melt butter on very low heat in Pyrex or ceramic (these two seem to melt the most even and give the easiest yield to use).
6) When butter is melted, pour into separate medium sized bowl and let cool for a minute or so. (Cooling is to avoid heating the raw eggs that are going into the bowl next).
7) Crack one full raw egg over bowl, and crack 3 yolks. (I find it convenient to hold a measuring cup over the bowl as a crack the eggs to help catch the whites.)
8) Stir dressing mixture thoroughly and add rosemary, thyme, and basil if desired.
9) Blend dressing mixture for 5-10 seconds in the blender to ensure even texture.
10) Add beef to salad, drizzle salad with the reduction if desired, and serve with dressing prepared in steps
5-8.
Novel Ideas For A Bulletproof (TM) Culinary Ride 