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
Savanna’s Kassler Caesar Salad
with baby marrow & browned butter croutons
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Savanna’s Kassler Caesar Salad?
The preparation time for Savanna’s Kassler Caesar Salad with baby marrow & browned butter croutons is between 20 and 35 minutes.
What is the total time required to make Savanna’s Kassler Caesar Salad with baby marrow & browned butter croutons?
The total time required to make Savanna’s Kassler Caesar Salad with baby marrow & browned butter croutons is between 35 and 50 minutes.
How many servings does Savanna’s Kassler Caesar Salad provide?
4 servings
What are the main ingredients in Savanna’s Kassler Caesar Salad?
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
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?
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
How many calories does Savanna’s Kassler Caesar Salad have?
976 calories
How much fat content does Savanna’s Kassler Caesar Salad have?
grams
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