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INGREDIENTS
For the crispy chicken skin
4 pieces of chicken skin
Salt and pepper
For the dressing
1 garlic clove, finely chopped
15 ml (1 tablespoon) white balsamic vinegar
15 ml (1 tablespoon) Dijon mustard
Juice and zests of 1 lemon
60 ml (1/4 cup) olive oil
For the chopped endive salad
3 endives, finely chopped
1 shallot, finely chopped
A bunch of chive, finely chopped
1 cucumber, diced
A bunch of Arugula
Salt and pepper
Favourite blue cheese as a garnish
Maldon salt and freshly cracked pepper
PREPARATION
For the crispy chicken skin
- Pre-heat oven at 200 ?C (400 ?F). Lay the pieces of skin on a baking tray covered with parchment paper. Cover with another baking tray and bake in the oven for about 20 minutes or until golden brown and crispy. Set aside on a baking tray covered with paper towel to drain excess fat and season with salt and pepper.
- For the dressing, in a bowl, mix garlic, vinegar, Dijon mustard and juice and zests of 1 lemon. Slowly drizzle the olive oil whisking constantly until emulsified. Season with salt and pepper. Set aside.
- For the chopped endive salad, in a bowl, mix all the ingredients. Season with salt and pepper and mix with the dressing.
- Garnish the salad with crispy chicken skin and blue cheese.
