What’s In Rick Ross’ Favorite “Da Boss” Salad?

at 5:18 pm | By

Rick Ross is no longer "the biggest boss that you seen this far" after losing 100+ lbs, following an extreme lifestyle change. Recently a food blog, The Cheap, The Best & The Hidden, that explores the best hidden eateries in NYC and LA teamed up with fashion blog, The Coveteur to recreate the Boss' favorite salad. Remington, a reporter from the food blog, got to have a one on one convo with the Ross' personal chef Amaris Jones and got the ingredients to make "Da Boss Salad," which aligns with his ROSSfit initiative.Prepared in two steps, the salads ingredients uses the following:
Part 1 – INGREDIENTS:2 garlic cloves3 tablespoons fresh lemon juice1 tablespoons Dijon mustardA pinch of sumac spice1 tablespoon of mayo2 shallots thin sliced1/2 teaspoon anchovy paste2 tablespoons Worcestershire sauce1 hard-boiled egg2 raw eggs1/2 cup of flour1/2 cup of panko bread crumbs (can be gluten-free bread crumbs)1 teaspoon of smoked paprika3/4 cup, plus 3 tablespoons grapeseed oil1/2 cup freshly grated Parmesan, plus shaved Parmesan for serving3 heads romaine hearts, sliced lengthwise in 1/2SaltFreshly ground black pepperINSTRUCTIONSFOR THE DRESSING:In a blender, combine the garlic, salt and pepper, sumac, lemon juice, mayo, Worcestershire sauce, anchovy paste, Dijon mustard. Drizzle in 3/4 cup grapeseed oil to emulsify.FOR THE BAKED CRISPY SHALLOTS:Beat eggs, add smoked paprika and pepper into a bowl. Add sliced shallots, remove shallots and coat with flour and panko crumbs. Place on parchment lined baking sheet. Bake at 325 for 10 to 15 minutes until your desired crispiness has developed. Remove from oven and top with sea salt.BUILD YOUR SALAD:Chop romaine lettuce heads, slice lengthwise. Top with dressing, shaved Parmesan, fried shallots and boiled egg (cut in half). Add sea salt and cracked black pepper to taste.Part 2 – INGREDIENTS:RICK ROSS‘ FAVORITE THE LAMB CHOPS1 tbsp grapeseed oil1-2 tsp red wine1 blood orange (cut into 4 wedges)2 tsp fresh garlic, minced2 tsp fresh rosemary, minced2 tsp fresh parsley, minced1 tsp of cajun spice rub4 lamb rib chopsFOR ROASTED CAULIFLOWER & PEPPERS1 tbsp unsalted butterKosher salt and freshly ground black pepper1 large head of cauliflower1/2 pound of mini whole peppersINSTRUCTIONS:1. Mix together the grape seed oil, garlic and herbs. Season the lamb chops lightly with cajun spice. Rub the chops with the grape seed oil mixture. Set aside to marinate 10 to 20 minutes.2. Roast the veggies: heat oven to 400°F Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets, add whole peppers and place them in a bowl. Toss with cajun spice and minced garlic. Drizzle with grape seed oil and toss so that the florets are lightly coated with oil. Spread the florets and peppers out into a single layer on the roasting pan. Sprinkle with salt and pepper. Place in oven for 20 to 30 minutes until lightly brown and are tender.3. Heat a skillet over medium heat. When the skillet is hot, add blood orange wedges (squeeze the juice in the pan and add wedges), rosemary and garlic. Remove wedges after 2 minutes. Add the chops to the skillet and cook to desired doneness, about 3-4 minutes per side for medium. Serve lamb chops on top of veggies.
Recipe Courtesy of The Cheap, The Best & The Hidden