Spicy Poblano Kale Caesar with Polenta Croutons
Two types of kale, charred poblano peppers, crispy polenta croutons, shaved pecorino and pickled anchovies with Spicy Hatch Chile Caesar Dressing.
Ingredients
Prepare the Spicy Hatch Chile Caesar Dressing
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Green hot sauce 0.5 tsp
Prepare the Polenta Croutons
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Polenta, cut into cubes 2.5 lbs
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Cornstarch, as needed
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Oil for frying
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Salt, to taste
Prepare the Poblano Peppers
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Poblano peppers 3 each
Prepare the Salad
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Chiffonade purple kale 10 cups
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Chiffonade dinosaur kale 10 cups
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Poblano peppers, prepared
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Polenta croutons, prepared
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Pecorino cheese, shaved 2.5 cups
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Pickled anchovies 40 each
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Black pepper, freshly ground
Preparation
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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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Prepare the Polenta Croutons
- Toss polenta cubes with cornstarch. Fry at 375F until golden brown and crisp. Drain, season with salt and set aside.
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Prepare the Poblano Peppers
- Char poblanos over an open flame, cover, then peel, seed and slice into thin strips.
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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.