eCook Meal
Savanna’s Kassler Caesar Salad
with baby marrow & browned butter croutons
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.17
for 4 servings · R43.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Anchovies needs 20 gFresh Anchovy Paste 56 g 56 g at R64.99 · 36% of packR23.21
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Caesar Dressing needs 145 mlCreamy Caesar Dressing 300 ml 300 ml at R52.99 · 48% of packR25.61
Not in the Woolies basket — source these elsewhere:
- Pork Kassler Steak Cubes
- NOMU Provençal Rub
- Sourdough Baguette (W100)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Grated Italian-style Hard Cheese, Green Leaves, Lemon Juice, NOMU Provençal Rub, Pork Kassler Steak Cubes, Sourdough Baguette (W100), Tomato
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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Savanna’s Kassler Caesar Salad?
Anchovies, Baby Marrow, Caesar Dressing, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Lemon Juice, NOMU Provençal Rub, Pork Kassler Steak Cubes, Sourdough Baguette (W100), Tomato
How many calories does Savanna’s Kassler Caesar Salad have?
976 calories
How much fat content does Savanna’s Kassler Caesar Salad have?
grams