My grandmother has fond memories of her childhood in Tangiers, when every Pesach her mother would slowly render out chicken schmaltz from chicken skin so she had fat to cook with for Yom Tov. The leftover skin turned into super-crunchy toportyu (gribenes in Yiddish). My grandmother and her siblings (and her father!) looked forward to that treat all year. This salad is an homage to Ima’s (yes, my grandmother goes by Ima) childhood!
Chicken Crisp Salad
- Cooking and Prep: 1 h
- Serves: 8
For the Chicken Skins
Preheat oven to 375° (190°C). Line two baking sheets with Gefen Parchment Paper.
Trim the chicken skin pieces of excess fat and lay them flat onto the parchment paper, then lightly sprinkle with salt. Cover with another sheet of parchment paper and lay an additional baking sheet on top, so the skins don’t curl up while they cook (you’ll be using four baking sheets altogether).
Bake for 40–50 minutes, or until the skins are crispy, then immediately remove from the baking sheet and drain on paper towels.
The chicken skins can be made a few hours in advance and stored at room temperature in an airtight container until ready to use.
For the Salad
While the chicken is cooking, heat a nonstick or cast-iron frying pan over medium heat.
Spray the cut edge of the endives with cooking spray and place face down in the pan. Cook until charred, about 10 minutes.
Remove and slice into one-inch (two- and- a- half-centimeter) slices.
Assemble the lettuce, tomatoes, and endives right before serving. Whisk the olive oil, lime juice, salt, and honey together, then lightly dress the greens.
Top salad with crispy chicken skin immediately before serving.
Photography: Hudi Greenberger
Food Styling: Renee Muller