Salad With Stone Fruit, Blue Cheese and Chicken Skin

Name: Salad With Stone Fruit, Blue Cheese and Chicken Skin
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 2 servings
Ingredients: 1 tablespoon salt, more to season the salad; 2 tablespoons sugar; Pinch ground black pepper, more to season the salad; Pinch garlic powder; Pinch yellow mustard seeds; Pinch celery seeds; Pinch ground coriander; Skins from 2 unsplit chicken breasts, meat reserved for other use; 1/2 small red onion, thinly sliced; 1/4 cup pecan pieces, toasted; 3 tablespoons cider vinegar; 1/4 cup canola oil; Black pepper; 1/4 teaspoon honey, or as needed; 2 cups mixed bitter lettuces, such as escarole, frisée, radicchio and/or purslane; 1 cup mixed soft herbs, such as parsley, basil and/or chives; 2 plums or 1 peach, cut into wedges; 2 ounces crumbled blue cheese

Recipe from Mitch Prensky

Adapted by Sarah DiGregorio

Updated May 30, 2024

Salad With Stone Fruit, Blue Cheese and Chicken Skin — Andrea Monzo for The New York Times

Total Time: 1 hour 30 minutes
Cook Time: 1 hour 15 minutes
Rating: 3(8)
Comments: Read comments

Featured in: Chicken’s Attraction Is Truly Skin Deep

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Ingredients

Yield:2 servings

1tablespoon salt, more to season the salad
2tablespoons sugar
Pinch ground black pepper, more to season the salad
Pinch garlic powder
Pinch yellow mustard seeds
Pinch celery seeds
Pinch ground coriander
Skins from 2 unsplit chicken breasts, meat reserved for other use
½small red onion, thinly sliced
¼cup pecan pieces, toasted
3tablespoons cider vinegar
¼cup canola oil
Black pepper
¼teaspoon honey, or as needed
2cups mixed bitter lettuces, such as escarole, frisée, radicchio and/or purslane
1cup mixed soft herbs, such as parsley, basil and/or chives
2plums or 1 peach, cut into wedges
2ounces crumbled blue cheese

Ingredient Substitution Guide

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Preparation

Step 1
Combine 1 tablespoon salt, the sugar, a pinch of black pepper and the rest of the spices and rub on chicken skin. Cover and refrigerate 4 hours. Rinse the skins and thoroughly pat dry. Heat the oven to 275 degrees. Place a flat rack on a sheet pan and spread the skins on the rack. Bake until skins have rendered their fat and are golden brown and crisp, about 1 hour 15 minutes. Remove from oven and cool.
Step 2
Soak the red onion in ice water for 30 seconds; drain and blot dry. Combine the onion, pecans, vinegar and oil in a bowl and mix thoroughly. Season with salt, pepper and honey to taste. Toss the lettuce and herbs in the bowl to lightly coat with the dressing. Divide the salad between two bowls. Top each with an equal amount peaches and blue cheese. Garnish each with a crisped chicken skin.