Ingredients per serving


Prepare the Spicy Hatch Chile Caesar Dressing

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

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



  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.
  2. 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.
  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 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.
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