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.