What are the main ingredients in Savanna’s Kassler Caesar Salad?

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

What is the nutritional information of Savanna’s Kassler Caesar Salad?

Calories: 976, Carbs: 99 grams, Fat: grams, Protein: 63.6 grams, Sugar: 13.8 grams, Salt: 3415 grams

How do I prepare Savanna’s Kassler Caesar Salad?

KASSLER KING: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, reserve any rendered fat, and set aside. DRESSED FOR DINNER: To a blender, add the caesar dressing, the 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 water in 5ml increments until drizzling consistency. Set aside. CHAR THE BABY MARROW: Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until slightly charred and golden, 2-3 minutes (shifting occasionally). Remove from the pan, season, and cover. BROWNED BUTTER: Return the pan to medium heat with 20g of butter and any rendered fat. Cook until the butter is golden brown, 2-3 minutes. 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 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 charred baby marrow, and the kassler cubes. Drizzle over the creamy dressing. Scatter over the browned butter croutons and the cheese ribbons. Well done, Chef!

What should be prepared from my kitchen to make Savanna’s Kassler Caesar Salad?

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

Savanna’s Kassler Caesar Salad

Name: Savanna’s Kassler 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 fresh greens, salty kassler pork cubes, charred baby marrow, brown-butter basted croutons & loads of lemon juice. Finished with a gorgeous Dijon-mustard, anchovy & yoghurt dressing that will have you going back for fourths and fifths!

Savanna’s Kassler Caesar Salad

with baby marrow & browned butter croutons

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Anchovies
Baby Marrow
Caesar Dressing
Garlic Clove
Garlic Cloves
Green Leaves
Italian-style Hard Cheese
Lemon Juice
NOMU Provençal Rub
Pork Kassler Steak Cubes
Sourdough Baguette (W100)
Tomato
Tomatoes

From your kitchen:

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

Serves 1

DRESSED FOR DINNER
To a blender, add the caesar dressing, the 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 water in 5ml increments until drizzling consistency. Set aside.
CHAR THE BABY MARROW
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until slightly charred and golden, 2-3 minutes (shifting occasionally). Remove from the pan, season, and cover.
KASSLER KING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, reserve any rendered fat, and set aside.
BROWNED BUTTER
Return the pan to medium heat with 20g of butter and any rendered fat. Cook until the butter is golden brown, 2-3 minutes. 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 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 charred baby marrow, and the kassler cubes. Drizzle over the creamy dressing. Scatter over the browned butter croutons and the cheese ribbons. Well done, Chef!

Caesar Dressing - 35ml
Lemon Juice - 15ml
Italian-style Hard Cheese - 30g
Anchovies - 5g
NOMU Provençal Rub - 7,5ml
Baby Marrow - 100g
Pork Kassler Steak Cubes - 180g
Garlic Clove - 1
Sourdough Baguette (W100) - 1
Green Leaves - 40g
Tomato - 1

Download the Recipe

Serves 2

DRESSED FOR DINNER
To a blender, add the caesar dressing, the 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 water in 5ml increments until drizzling consistency. Set aside.
CHAR THE BABY MARROW
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until slightly charred and golden, 2-3 minutes (shifting occasionally). Remove from the pan, season, and cover.
KASSLER KING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, reserve any rendered fat, and set aside.
BROWNED BUTTER
Return the pan to medium heat with 20g of butter and any rendered fat. Cook until the butter is golden brown, 2-3 minutes. 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 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 charred baby marrow, and the kassler cubes. Drizzle over the creamy dressing. Scatter over the browned butter croutons and the cheese ribbons. Well done, Chef!

Caesar Dressing - 70ml
Lemon Juice - 30ml
Italian-style Hard Cheese - 60g
Anchovies - 10g
NOMU Provençal Rub - 15ml
Baby Marrow - 200g
Pork Kassler Steak Cubes - 360g
Garlic Clove - 1
Sourdough Baguette (W100) - 1
Green Leaves - 80g
Tomato - 1

Download the Recipe

Serves 3

DRESSED FOR DINNER
To a blender, add the caesar dressing, the 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 water in 5ml increments until drizzling consistency. Set aside.
CHAR THE BABY MARROW
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until slightly charred and golden, 3-4 minutes (shifting occasionally). Remove from the pan, season, and cover.
KASSLER KING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 6-7 minutes (shifting occasionally). Remove from the pan, reserve any rendered fat, and set aside.
BROWNED BUTTER
Return the pan to medium heat with 20g of butter and any rendered fat. Cook until the butter is golden brown, 2-3 minutes. 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 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 charred baby marrow, and the kassler cubes. Drizzle over the creamy dressing. Scatter over the browned butter croutons and the cheese ribbons. Well done, Chef!

Caesar Dressing - 105ml
Lemon Juice - 45ml
Italian-style Hard Cheese - 90g
Anchovies - 15g
NOMU Provençal Rub - 22,5ml
Baby Marrow - 300g
Pork Kassler Steak Cubes - 540g
Garlic Cloves - 2
Sourdough Baguette (W100) - 1
Green Leaves - 120g
Tomatoes - 2

Download the Recipe

Serves 4

DRESSED FOR DINNER
To a blender, add the caesar dressing, the 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 water in 5ml increments until drizzling consistency. Set aside.
CHAR THE BABY MARROW
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until slightly charred and golden, 3-4 minutes (shifting occasionally). Remove from the pan, season, and cover.
KASSLER KING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 6-7 minutes (shifting occasionally). Remove from the pan, reserve any rendered fat, and set aside.
BROWNED BUTTER
Return the pan to medium heat with 20g of butter and any rendered fat. Cook until the butter is golden brown, 2-3 minutes. 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 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 charred baby marrow, and the kassler cubes. Drizzle over the creamy dressing. Scatter over the browned butter croutons and the cheese ribbons. Well done, Chef!