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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 each

Prepare the Salad

  • Purple kale, chiffonade 670 g
  • Dinosaur kale, chiffonade 670 g
  • Poblano peppers, prepared
  • Polenta croutons 800 g
  • Pecorino cheese, shaved 250 g
  • Pickled anchovies 40 each
  • Cracked black pepper, to taste
  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.