Garden Salad with Gribines Recipe

This is a Jewish/Asian fusion alternative to topping a salad with bacon pieces. Although gribines are admittedly high in cholesterol, they add a special crunchiness and flavor that is unique and delicious.

Ingredients:

The skin and fat of half a small chicken
2 cups of water.
1 small onion, cut into 8 parts.
2 cups of salad greens, plus your favorite salad ingredients
2 Tablespoons fresh orange juice
Salt and fresh ground pepper to taste
1 teaspoon sesame oil
1 Tablespoon peanut oil

Directions:

Cut the chicken skins into narrow strips.
In a 1-quart sauce pan, place the water, the chicken skins, the chicken fat, and the onion.
Cover and bring to a boil and then reduce the heat to medium.
Allow the ingredients to cook until all the water has evaporated.
What will remain will be the rendered fat, and the gribines.
Strain the gribines. Blot off excess oil with paper towels.
The fat may be refrigerated and saved for other recipes.

Wash and thoroughly dry the salad greens. In a medium-sized bowl, combine the orange juice, salt and pepper. Slowly beat in the sesame and peanut oils. Add the greens and toss thoroughly.

Top with as much of the gribines as you like and serve.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.