Ingredients

Croutons:
4 1-inch slices day-old country bread, torn into 1-inch pieces
2 tablespoons extra-virgin olive oil
Salt
½ teaspoon herbes de Provence (optional)
Kale Caesar:
3 garlic cloves
6 olive oil-packed anchovy fillets
1 tablespoon lemon zest
1 large egg yolk
Salt
2 tablespoons fresh lemon juice, plus more to taste
1½ cups extra-virgin olive oil
2 heads (about 1 pound) black kale, center stems removed and leaves torn into bite-size pieces
⅔ cup freshly grated parmesan cheese

Directions

1. Make the croutons: Preheat the oven to 400 degrees.
2. In a medium bowl, toss the bread with the olive oil, a pinch of salt and the herbes de Provence, if using. Spread the bread on a baking sheet and bake, turning the croutons midway through, until golden brown and crisp, about 10 minutes.
3. Make the dressing: Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste. (Alternatively, pulse them together in a blender.) Add the egg yolk, a pinch of salt and a few drops of the lemon juice and mix thoroughly.
4. While stirring, (or with the blender motor running), add ½ cup of the olive oil, one drop at a time, to create a smooth emulsion. Stir (or blend) in the remaining cup of olive oil in a slow stream. (The dressing will thicken.) Periodically add the remaining lemon juice. When all the oil is incorporated, season the dressing to taste with additional salt and lemon juice. Add water as needed to thin the dressing to desired consistency.
5. Make the salad: In a large bowl, toss the kale with the croutons. Add the dressing to taste, reserving any extra for another use. Add the parmesan, toss again and serve immediately.

Serves 6-8.

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Ingredients

Burgers:
1 large poblano chile
2 1/2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
4 hamburger buns, split; toasted, if desired (see below)
12 blue or yellow corn tortilla chips
Queso Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups whole milk
8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 375 degrees F.
2. Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
3. To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes.
4. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
5. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
6. Heat the remaining oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
7. Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.

Serves 4.

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