Chicories w/ Date Vinaigrette and Crispy Chicken Skin
From the pages of the delectable Rich Table cookbook comes this robust chicory salad with baby kale and luscious date vinaigrette, all topped with crispy, crumbly, salty chicken skin bits.
Servings
2people
Servings
2people
Ingredients
Instructions
  1. Using a meat grinder or food processor, grind the frozen chicken skin into small pieces. Transfer the skin into a small skillet and cook over medium heat until crisp, about 15-20 mins. Using a slotted spoon, transfer the chicken skin to a paper towel-lined plate. Season with salt and let cool to room temperature.
  2. In a blender combine the vinegars, olive oil, dates and water. Blend until smooth (about 30 seconds) and season with salt.
  3. Tear the lettuces into bite sized pieces and place in a large bowl and toss with 2 tablespoons of the date vinaigrette. Add additional vinaigrette to taste.
  4. Divide the dressed chicories between two serving plates and top with a generous amount of chicken skin. Serve immediately.