Lunch
Chicken Skin Cracklings with Charred Endive & Ponzu Emulsion
Whole chicken skin roasted until glass-like and shattered into burnished shards is layered over charred Belgian endive brushed with sake and finished with a silken ponzu-butter emulsion. A composed salad that feels both raw and refined, playing hot against cold and bitter against citrus.
420calper serving
18gprotein
16gcarbs
28gfat
20min prep 35min cook 2serves
≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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