What are the main ingredients in Kassler Pork Caesar Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter, Sugar/Sweetener/Honey

Kassler Pork Caesar Salad

Name: Kassler Pork Caesar Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender; Butter; Sugar/Sweetener/Honey

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

with avocado & browned butter croutons

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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!

Caesar Dressing - 35ml
Lemon - 1
Italian-style Hard Cheese - 30g
Anchovies - 5g
NOMU Provençal Rub - 7,5ml
Avocado - 1
Pork Kassler Steak Cubes - 180g
Garlic Clove - 1
Sourdough Baguette - 1
Green Leaves - 40g
Tomato - 1

Download the Recipe

Serves 2

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!

Caesar Dressing - 70ml
Lemon - 1
Italian-style Hard Cheese - 60g
Anchovies - 10g
NOMU Provençal Rub - 15ml
Avocado - 1
Pork Kassler Steak Cubes - 360g
Garlic Clove - 1
Sourdough Baguette - 1
Green Leaves - 80g
Tomato - 1

Download the Recipe

Serves 3

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!

Caesar Dressing - 105ml
Lemon - 1
Italian-style Hard Cheese - 90g
Anchovies - 15g
NOMU Provençal Rub - 22,5ml
Avocados - 2
Pork Kassler Steak Cubes - 540g
Garlic Cloves - 2
Sourdough Baguettes - 2
Green Leaves - 120g
Tomatoes - 2

Download the Recipe

Serves 4

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!