Spicy Poblano Kale Caesar with Polenta Croutons

Name: Spicy Poblano Kale Caesar with Polenta Croutons
Yield: 10
Ingredients: 12.0oz Hellmann's® Classics Ranch Salad Dressing 6 x 32 oz; 0.5tsp Green hot sauce; 8.0oz Hellmann's® Spicy Hatch Chile Vinaigrette; 2.5lbs Polenta, cut into cubes; 0.0x Cornstarch, as needed; 0.0x Oil for frying; 0.0g Salt, to taste; 3.0each Poblano peppers; 10.0cups Chiffonade purple kale; 10.0cups Chiffonade dinosaur kale; 0.0 Poblano Peppers, Prepared; 0.0 Polenta Croutons, Prepared; 2.5cups Pecorino cheese, shaved; 40.0each Pickled anchovies; 0.0as needed Black pepper, freshly ground

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 Ranch Salad Dressing 6 x 32 oz 12.0 oz
Hellmann's® Classics Ranch Salad Dressing 6 x 32 oz
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Green hot sauce 0.5 tsp
Hellmann's® Spicy Hatch Chile Vinaigrette 8.0 oz
Hellmann's® Spicy Hatch Chile Vinaigrette
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Prepare the Polenta Croutons

Polenta, cut into cubes 2.5 lbs
Cornstarch, as needed
Oil for frying
Salt, to taste

Prepare the Poblano Peppers

Poblano peppers 3.0 each

Prepare the Salad

Chiffonade purple kale 10.0 cups
Chiffonade dinosaur kale 10.0 cups
Poblano Peppers, Prepared
Polenta Croutons, Prepared
Pecorino cheese, shaved 2.5 cups
Pickled anchovies 40.0 each
Black pepper, freshly ground

Appetizer/Shareable

Vegetables

Summer

Fall

Winter

Plant Forward

Gluten free

Delivery / Takeaway

Hellmann’s® / Best Foods®

Full Service Restaurants

Limited Service Restaurants

Senior Living

Commissary

Salads

Entree

Hotels

Colleges & Universities

Fast Casual Dining

Casual Dining

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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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 375F 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 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.