Spicy Poblano Kale Caesar with Polenta Croutons

Name: Spicy Poblano Kale Caesar with Polenta Croutons
Yield: 10
Ingredients: 600.0ml Hellmann's® Classics Caesar 3.78L 2 pack; 8.0ml Green hot sauce; 1.13kg Polenta, cut in cubes; 0.0as needed Cornstarch, as needed; 0.0ml Oil, for (deep)frying; 0.0pinch Salt, to taste; 3.0each Poblano peppers; 670.0g Purple kale, chiffonade; 670.0g Dinosaur kale, chiffonade; 0.0x Poblano peppers, prepared; 800.0g Polenta croutons; 250.0g Pecorino cheese, grated; 40.0each Pickled anchovies; 0.0x Cracked black pepper, to taste

Spicy Poblano Kale Caesar with Polenta Croutons – - Recipe

Two types of kale, charred poblano peppers, crispy polenta croutons, shaved pecorino and pickled anchovies with Spicy Hatch Chile Caesar Dressing.

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Prepare the Spicy Hatch Chile Caesar Dressing

Hellmann's® Classics Caesar 3.78L 2 pack 600.0 ml
Hellmann's® Classics Caesar 3.78L 2 pack
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Green hot sauce 8.0 ml

Prepare the Polenta Croutons

Polenta, cut in cubes 1.13 kg
Cornstarch, as needed
Oil, for (deep)frying
Salt, to taste

Prepare the Poblano Peppers

Poblano peppers 3.0 each

Prepare the Salad

Purple kale, chiffonade 670.0 g
Dinosaur kale, chiffonade 670.0 g
Poblano peppers, prepared
Polenta croutons 800.0 g
Pecorino cheese, grated 250.0 g
Pickled anchovies 40.0 each
Cracked black pepper, to taste

Casual Dining

Summer

Senior Living

Vegetables

Gluten free

Limited Service Restaurants

Appetizer / Shareable

Hotels

Fall

Fast Casual Dining

Winter

Salads

Colleges & Universities

Plant Forward

Full Service Restaurants

Commissary

Delivery / Takeaway

Two types of kale, charred poblano peppers, crispy polenta croutons, shaved pecorino and pickled anchovies with Spicy Hatch Chile Caesar Dressing.

...

Preparation

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.
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.
Prepare the Poblano Peppers
- Char poblanos over an open flame, cover, then peel, seed and slice into thin strips.
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.