Chicken Skin Caesar Salad
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Feeds 1 - 2 people 
Prep time 5m
Cook time 20m
Description
The skin is always the best part of the chicken, so why not start using it as an ingredient? We love to bake it so that it becomes like chicken ‘crackling’ and can be used to add a salty, savoury element to salads, sandwiches and pretty much anything else you fancy!
- 100g chicken skin
- 1 Romaine lettuce
- 2 tablespoons very finely chopped chives
- 1 clove garlic
- 1/2 teaspoon Dijon mustard
- 3 anchovy filets
- A handful grated Parmesan, plus extra to serve
- 1 egg yolk
- 60ml vegetable oil
- A squeeze of lemon juice
- Preheat the oven to 180C. Lay the skins out flat and scrape off excess fat using a knife.
- Lay the skins flat on a sheet of greaseproof paper on a baking tray, and sprinkle with salt. Add another sheet of greaseproof paper and another baking tray on top. Bake for 20 minutes, or until crisp and golden.
- Process the garlic, anchovy and egg to a paste, then drizzle in the oil very slowly, whisking all the time, as if making mayonnaise. Add the lemon juice and season with black pepper. Mix in the Parmesan.
- Use the dressing to coat the lettuce, and top with the chives and extra Parmesan. Finally, add the chicken skin, and serve.
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