Evolving from the French word ‘croûton’, which means ‘crust’, croutons are delightful cubes of buttery, toasted bread that immediately elevate any salad – like this oh-so-tasty ostrich salad. Butter-basted ostrich slices & golden croutons lie on a bed of carrot ribbons, tangy tomato & fresh greens, which are dressed in a sweet-vinegar dressing. Keep calm and crouton!
Ostrich Crouton Salad
Ostrich Crouton Salad
with carrot ribbons & green leaves
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Burger Bun
- Burger Buns
- Carrot
- Carrots
- Green Leaves
- Ostrich
- Ostrich Steak
- Red Wine Vinegar
- Rocket
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
OH OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SCRUMPTIOUS SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, seasoning, the shredded leaves, the diced tomato, and the carrot ribbons.
DIG IN
Plate up the dressed salad. Top with the sliced ostrich and the crispy croutons. Your feast awaits!
Burger Bun - 1
Ostrich Steak - 160g
Red Wine Vinegar - 10ml
Green Leaves - 20g
Tomato - 1
Carrots - 1
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
OH OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SCRUMPTIOUS SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, seasoning, the shredded leaves, the diced tomato, and the carrot ribbons.
DIG IN
Plate up the dressed salad. Top with the sliced ostrich and the crispy croutons. Your feast awaits!
Burger Bun - 1
Ostrich Steak - 320g
Red Wine Vinegar - 20ml
Green Leaves - 40g
Tomato - 1
Carrot - 120g
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
OH OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SCRUMPTIOUS SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, seasoning, the shredded leaves, the diced tomato, and the carrot ribbons.
DIG IN
Plate up the dressed salad. Top with the sliced ostrich and the crispy croutons. Your feast awaits!
Burger Buns - 2
Ostrich Steak - 480g
Red Wine Vinegar - 30ml
Rocket - 60g
Tomatoes - 2
Carrot - 240g
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
OH OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SCRUMPTIOUS SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, seasoning, the shredded leaves, the diced tomato, and the carrot ribbons.
DIG IN
Plate up the dressed salad. Top with the sliced ostrich and the crispy croutons. Your feast awaits!
Burger Buns - 2
Ostrich Steak - 640g
Red Wine Vinegar - 40ml
Green Leaves - 80g
Tomatoes - 2
Carrot - 240g
Woolies Products in this dish
