Ingredients
The Spicy Pepper Sauce:
1 tablespoon Extravagonzo Roasted Garlic Culinary Oil
8 Serrano peppers, chopped
1 red bell pepper, seeded and chopped
1 tablespoon Dave’s Habanero Powder
4 cloves Catch a Fire Jalapeno Garlic, chopped
2 shallots, chopped
1/3 cup cider vinegar
2 tablespoons distilled white vinegar
1 tablespoon kosher salt
Hot Sauce Croutons:
4 slices stale sourdough bread
Extravagonzo Roasted Garlic Culinary Oil, for drizzling
Kosher salt
Dressing:
1 egg
1 tablespoon Anna Mae’s Smoky Mustard
8 anchovy fillets in oil, minced
2 cloves Catch a Fire Jalapeno Garlic,, minced
1 lemon, zested and juiced
1/4 to 1/2 cup Extravagonzo Roasted Garlic Culinary Oil
Kosher salt and freshly cracked black pepper
2 bunches kale, center ribs removed, leaves torn
1/2 cup freshly grated Parmesan
Directions
Preheat the oven to 350 degrees F.

For the hot sauce: Heat the Extravagonzo Roasted Garlic Culinary Oil in a saute pan over medium heat. Add all the peppers, the Catch a Fire Jalapeno Garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.

Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning.

For the croutons: Lay the sourdough slices out on a baking sheet. Drizzle the slices on both sides with Extravagonzo Roasted Garlic Culinary Oil and 2 tablespoons of the Spicy Pepper Sauce. Sprinkle with salt. Bake in the oven until toasted and dried out, flipping the slices halfway through, about 15 minutes total. When the toast slices have cooled, tear or crush them into rustic-looking croutons.

For the dressing: Bring a small pot of water to a boil. Gently lower the egg into the boiling water and cook for 1 minute. Remove the egg from the boiling water, run it under cold water, to stop the cooking and to allow you to handle the egg, and then separate the egg, reserving the yolk for your dressing. Discard the partially cooked egg white and shell.

In a mini food processor (or you can do it by hand), add the egg yolk, Anna Mae’s Smoky Mustard, anchovy, Catch a Fire Jalapeno Garlic and lemon zest. Blend together. With the processor running, slowly drip in the Extravagonzo Roasted Garlic Culinary Oil to form a thick emulsion. Add some lemon juice, 2 tablespoons of the Spicy Pepper Sauce and some salt and pepper. Adjust the amounts depending on the flavor and consistency you would like.

Add the dressing to the kale in a large bowl, and massage it in with your clean hands. If you are serving right away, toss in the Parmesan and croutons, and check for final seasoning. If you’re willing to wait, set the dressed kale aside in the refrigerator for 20 to 30 minutes, and then toss in the final garnishes right before serving. This salad actually gets better the longer it sits!