Ingredients
Prepare the Spicy Hatch Chile Caesar Dressing
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Green hot sauce 3 ml
Prepare the Polenta Croutons
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Polenta, cut in cubes 1.13 kg
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Cornstarch, as needed
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Oil, for (deep)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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Purple kale, chiffonade 670 g
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Dinosaur kale, chiffonade 670 g
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Poblano peppers, prepared
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Polenta croutons 800 g
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Pecorino cheese, grated 250 g
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Pickled anchovies 40 each
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Cracked black pepper, to taste
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 190 C 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 67 g purple kale and 67 g dinosaur kale, a few poblano strips, 80 g polenta croutons, 25 g shaved pecorino, and 60 ml prepared Spicy Hatch Chile Caesar Dressing. Toss to coat. Top with 4 pickled anchovies and freshly cracked black pepper.