Triple Pickle Caesar Salad with Crispy Pork Croutons
Source: Shannon Kohn, 1st Place Winner in our Prairie Fresh and Pickle Contest
PREP TIME
60 mins
COOK TIME
20 mins
SERVING SIZE
4
What You’ll Need
- 1 Prairie Fresh® seasoned and marinated pork tenderloin with rotisserie flavor
- 4-6 cups dill pickle juice
- 3 cups crushed dill pickle-flavored potato chips
- ¼ cup fully cooked chopped bacon
- ¾ cup bottled Caesar dressing
- ¼ cup dill pickle relish
- 2 (9-oz.) packages Italian salad mix (romaine lettuce and red cabbage)
- ½ cup shaved Parmesan cheese
Directions
- Trim and cut Prairie Fresh® tenderloin into bite-sized cubes and marinate in pickle juice for 1 hour, minimum.
- While pork marinates, place potato chips and bacon into a food processor and pulse to make breading. Place chip-bacon mixture in a large, clear zipper-style bag.
- Preheat air fryer to 400 F.
- Pat pork cubes with paper towels to remove excess pickle juice and place them into the bag with the chip-bacon mixture. Toss well to coat.
- Air fry pork cubes for 18 to 20 minutes, until breading is crispy and internal temperature reaches 145 F.
- Divide Italian salad mixture between 4 bowls or plates.
- Combine Caesar dressing with pickle relish in small bowl.
- Divide and top Italian salad mixture with equal amounts of pork croutons and shaved Parmesan cheese.
- Drizzle evenly with Caesar dressing and relish mixture.
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