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Prepare the Spicy Hatch Chile Caesar Dressing

Prepare the Polenta Croutons

  • Polenta, cut into cubes 2.5 lbs
  • Cornstarch, as needed
  • Oil for frying
  • Salt, to taste

Prepare the Poblano Peppers

  • Poblano peppers 3 each

Prepare the Salad

  • Chiffonade purple kale 10 cups
  • Chiffonade dinosaur kale 10 cups
  • Poblano peppers, prepared
  • Polenta croutons, prepared
  • Pecorino cheese, shaved 2.5 cups
  • Pickled anchovies 40 each
  • Black pepper, freshly ground
  1. Prepare the Spicy Hatch Chile Caesar Dressing

    • Combine Hellmann’s Caesar Dressing with Hellmann’s Spicy Hatch Chile Dressing and green hot sauce. Set aside

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  2. Prepare the Polenta Croutons

    • Toss polenta cubes with cornstarch. Fry at 375F until golden brown and crisp. Drain, season with salt and set aside.
  3. Prepare the Poblano Peppers

    • Char poblanos over an open flame, cover, then peel, seed and slice into thin strips.
  4. Prepare the Salad

    • For each portion, combine 1 cup each purple and dinosaur kale, a few poblano strips, ½ cup polenta croutons, ¼ cup shaved pecorino, and 2 oz. Spicy Hatch Chile Caesar Dressing. Toss to coat. Top with 4 pickled anchovies and freshly cracked black pepper.
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