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Richard Blais' Refrigerator Raider Salad

Serves 4-6

Originally aired

INGREDIENTS
  • Baby kale, 2 bags, roughly 3 quarts by volume loosely packed
  • Ripe pear, 2 pears cut in wedges
  • Hazelnuts toasted 1 cup
  • Chickpeas 2 small cans or 2 cups
  • Red onion slices 1 small onion sliced
  • Parmesan shavings 3/4 cup
  • Rotisserie chicken meat 3/4 cup
  • Crispy chicken skin from 1 bird
  • Salami, sliced 1/2 cup
  • Balsamic vinaigrette - to taste
  • Black pepper - a few twists from a mill
  • Tarragon or basil chopped - 2 tablespoon
PREPARATION

For the skin, simply lay some roasted chicken skin on a cookie sheet and bake low ( 300 degree ) until crispy. Maybe 15 minutes or so.

In a large salad bowl, simply toss all the ingredients lightly with the vinaigrette and top with the Parmesan shavings & chicken skin !

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