Crispy Chicken Skin Caesar Salad
Crispy Chicken Skin Caesar Salad
Ingredients:
Dressing
1 egg yolk
¾ cup olive oil
1 heaping Tbsp dijon mustard
1 garlic clove, grated
1 lemon, juice and zest
8 anchovy filets
⅓ cup grated parmesan cheese
½ tsp kosher salt
¼ cracked black pepper
2-3 Tbsp crispy chicken skin, crushed
Salad
2 cups greens of choice (arugula recommended)
½ cup leftover rotisserie chicken
2-3 pieces of crispy chicken skin, for garnish (and crunch!)
2-3 Tbsp parmesan cheese
For this recipe, we’ll be utilizing two parts of a rotisserie chicken: the meat and the skin.
To crisp up the chicken skin, simply place your desired amount into a cold pan or skillet, turn on the heat to medium, and allow it to render like you would bacon. Flip the skins every few minutes, moderating the heat so as not to burn the skin, and place on a layer of paper towel to reserve for later.
Separate the yolk from one large egg. Secure a large bowl by wrapping its base in a dish towel. In the bowl, start by whisking together the egg yolk and the dijon mustard. Slowly and gradually add the olive oil, whisking constantly. The egg yolk and mustard together will emulsify with the oil. You will be left with a pale yellow aioli base. To this, add the zest and juice of a lemon, a grated garlic clove, and the grated parmesan cheese.
Remove your anchovy filets from their container, place them onto a cutting board, and sprinkle with coarse kosher salt. Start by finely chopping the filets, and then use the blade to smash and spread the filets to create a paste. When your chicken skins have cooled, chop/crush them with your knife. Add both the anchovy paste and crushed chicken skin into the dressing, and whisk thoroughly. Check for salt levels and add additional lemon juice to balance if needed.
Place a large dollop of the dressing in a new mixing bowl, along with your greens of choice, a big handful of shredded rotisserie chicken, a generous amount of parmesan cheese, and freshly cracked black pepper. Mix the salad together, plate with additional crispy chicken skin pieces, and enjoy! You can keep the remaining dressing in your refrigerator for up to one week.
