Load your dinner plate with flavours of crisp, fresh greens, salty kassler pork cubes, creamy avo, brown-butter basted croutons & loads of zesty lemon juice. Finished with a gorgeous Dijon-mustard, anchovy & yoghurt dressing that will have you going back for fourths and fifths!
Kassler Pork Caesar Salad
Kassler Pork Caesar Salad
with avocado & browned butter croutons
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Anchovies
- Avocado
- Avocados
- Caesar Dressing
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Italian-style Hard Cheese
- Lemon
- NOMU Provençal Rub
- Pork Kassler Steak Cubes
- Sourdough Baguette
- Sourdough Baguettes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Butter
- Sugar/Sweetener/Honey
DRESSED FOR DINNER
In a blender, add the caesar dressing, a squeeze of Lemon juice (to taste), the grated cheese, the drained Anchovies (to taste), ½ the NOMU rub, a drizzle of olive oil, a sweetener, and seasoning. Pulse until smooth. Loosen with a splash of water until desired consistency. Set aside.
HAVO SOME AVO
Halve the Avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over a squeeze of lemon juice and season.
KASSLER KING
Place a pan over medium-high heat with a drizzle of oil. When hot, add the kassler cubes and fry until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
BROWNED BUTTER
Return the pan to a medium heat with 20g of butter and any rendered fat. Cook for 2-3 minutes until the butter is golden brown. Remove from the pan and place in a bowl along with the grated garlic, the remaining NOMU rub, and seasoning.
CRISPY CROUTONS
Return the pan to a medium-high heat. When hot, toast the bread chunks until crispy, 2-3 minutes (shifting occasionally). In the final minute, drizzle over the garlic browned butter.
PLATE UP PERFECTION
Make a bed of the shredded green leaves. Top with the Tomato half-moons, the Avocado slices, and the kassler cubes. Drizzle over the creamy dressing. Scatter over the browned butter croutons and the cheese ribbons. Serve with any remaining lemon wedges on the side. Well done, Chef!
DRESSED FOR DINNER
In a blender, add the caesar dressing, a squeeze of Lemon juice (to taste), the grated cheese, the drained Anchovies (to taste), ½ the NOMU rub, a drizzle of olive oil, a sweetener, and seasoning. Pulse until smooth. Loosen with a splash of water until desired consistency. Set aside.
HAVO SOME AVO
Halve the Avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over a squeeze of lemon juice and season.
KASSLER KING
Place a pan over medium-high heat with a drizzle of oil. When hot, add the kassler cubes and fry until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
BROWNED BUTTER
Return the pan to a medium heat with 40g of butter and any rendered fat. Cook for 2-3 minutes until the butter is golden brown. Remove from the pan and place in a bowl along with the grated garlic, the remaining NOMU rub, and seasoning.
CRISPY CROUTONS
Return the pan to a medium-high heat. When hot, toast the bread chunks until crispy, 2-3 minutes (shifting occasionally). In the final minute, drizzle over the garlic browned butter.
PLATE UP PERFECTION
Make a bed of the shredded green leaves. Top with the Tomato half-moons, the Avocado slices, and the kassler cubes. Drizzle over the creamy dressing. Scatter over the browned butter croutons and the cheese ribbons. Serve with any remaining lemon wedges on the side. Well done, Chef!
DRESSED FOR DINNER
In a blender, add the caesar dressing, a squeeze of Lemon juice (to taste), the grated cheese, the drained Anchovies (to taste), ½ the NOMU rub, a drizzle of olive oil, a sweetener, and seasoning. Pulse until smooth. Loosen with a splash of water until desired consistency. Set aside.
HAVO SOME AVO
Halve the Avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over a squeeze of lemon juice and season.
KASSLER KING
Place a pan over medium-high heat with a drizzle of oil. When hot, add the kassler cubes and fry until crispy, 6-7 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
BROWNED BUTTER
Return the pan to a medium heat with 60g of butter and any rendered fat. Cook for 2-3 minutes until the butter is golden brown. Remove from the pan and place in a bowl along with the grated garlic, the remaining NOMU rub, and seasoning.
CRISPY CROUTONS
Return the pan to a medium-high heat. When hot, toast the bread chunks until crispy, 3-4 minutes (shifting occasionally). In the final minute, drizzle over the garlic browned butter.
PLATE UP PERFECTION
Make a bed of the shredded green leaves. Top with the Tomato half-moons, the Avocado slices, and the kassler cubes. Drizzle over the creamy dressing. Scatter over the browned butter croutons and the cheese ribbons. Serve with any remaining lemon wedges on the side. Well done, Chef!
DRESSED FOR DINNER
In a blender, add the caesar dressing, a squeeze of Lemon juice (to taste), the grated cheese, the drained Anchovies (to taste), ½ the NOMU rub, a drizzle of olive oil, a sweetener, and seasoning. Pulse until smooth. Loosen with a splash of water until desired consistency. Set aside.
HAVO SOME AVO
Halve the Avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over a squeeze of lemon juice and season.
KASSLER KING
Place a pan over medium-high heat with a drizzle of oil. When hot, add the kassler cubes and fry until crispy, 6-7 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside.
BROWNED BUTTER
Return the pan to a medium heat with 80g of butter and any rendered fat. Cook for 2-3 minutes until the butter is golden brown. Remove from the pan and place in a bowl along with the grated garlic, the remaining NOMU rub, and seasoning.
CRISPY CROUTONS
Return the pan to a medium-high heat. When hot, toast the bread chunks until crispy, 3-4 minutes (shifting occasionally). In the final minute, drizzle over the garlic browned butter.
PLATE UP PERFECTION
Make a bed of the shredded green leaves. Top with the Tomato half-moons, the Avocado slices, and the kassler cubes. Drizzle over the creamy dressing. Scatter over the browned butter croutons and the cheese ribbons. Serve with any remaining lemon wedges on the side. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Kassler Pork Caesar Salad?
The preparation time for Kassler Pork Caesar Salad with avocado & browned butter croutons is between 20 and 35 minutes.
What is the total time required to make Kassler Pork Caesar Salad with avocado & browned butter croutons?
The total time required to make Kassler Pork Caesar Salad with avocado & browned butter croutons is between 35 and 50 minutes.
How many servings does Kassler Pork Caesar Salad provide?
4 servings
What are the main ingredients in Kassler Pork Caesar Salad?
Anchovies, Avocado, Avocados, Caesar Dressing, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Lemon, NOMU Provençal Rub, Pork Kassler Steak Cubes, Sourdough Baguette, Sourdough Baguettes, Tomato, Tomatoes
What is the nutritional information of Kassler Pork Caesar Salad?
Calories: 1026, Carbs: 78 grams, Fat: grams, Protein: 58.7 grams, Sugar: 10.6 grams, Salt: 3116 grams
How do I prepare Kassler Pork Caesar Salad?
PLATE UP PERFECTION: Make a bed of the shredded green leaves. Top with the tomato half-moons, the avocado slices, and the kassler cubes. Drizzle over the creamy dressing. Scatter over the browned butter croutons and the cheese ribbons. Serve with any remaining lemon wedges on the side. Well done, Chef! CRISPY CROUTONS: Return the pan to a medium-high heat. When hot, toast the bread chunks until crispy, 2-3 minutes (shifting occasionally). In the final minute, drizzle over the garlic browned butter. BROWNED BUTTER: Return the pan to a medium heat with 40g of butter and any rendered fat. Cook for 2-3 minutes until the butter is golden brown. Remove from the pan and place in a bowl along with the grated garlic, the remaining NOMU rub, and seasoning. KASSLER KING: Place a pan over medium-high heat with a drizzle of oil. When hot, add the kassler cubes and fry until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. HAVO SOME AVO: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over a squeeze of lemon juice and season. DRESSED FOR DINNER: In a blender, add the caesar dressing, a squeeze of lemon juice (to taste), the grated cheese, the drained anchovies (to taste), ½ the NOMU rub, a drizzle of olive oil, a sweetener, and seasoning. Pulse until smooth. Loosen with a splash of water until desired consistency. Set aside.
What should be prepared from my kitchen to make Kassler Pork Caesar Salad?
Anchovies, Avocado, Avocados, Caesar Dressing, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Lemon, NOMU Provençal Rub, Pork Kassler Steak Cubes, Sourdough Baguette, Sourdough Baguettes, Tomato, Tomatoes
How many calories does Kassler Pork Caesar Salad have?
1026 calories
How much fat content does Kassler Pork Caesar Salad have?
grams
Woolies Products in this dish
