• 4 Servings
  • 30mPrep Time
  • 6mCook Time
  • 36mReady In
  • Category : Food
  • Subcategory : Appetizers and snacks
  • Main Ingredient : pork skin
  • Chef : Randal Jacobs

Like a meaty version of Cheetos, pork rinds, called chicharron in Spanish, are puffed, crispy, deep-fried pigskins, typically eaten as a snack food. They’re made in a two-step process in which the pork skin is first rendered and dried, and then fried and puffed. High in protein, they contain less fat than potato chips.


Creme: 3 ounces creme fraiche 2 tablespoons buttermilk 1 teaspoon white truffle oil Kosher salt and freshly ground white pepper to taste Sherry vinaigrette: 1 small shallot, diced 3 chives, minced 2 tablespoons sherry vinegar 6 tablespoons grapeseed oil Kosher salt and freshly ground pepper to taste Spinach skewers: 4 10-inch wood skewers 1 head radicchio, rinsed clean and dried 1 pound baby spinach, rinsed clean and dried 1 head frisee, rinsed clean and dried 12 pieces chicharron Molten eggs: 3 quarts water 2 tablespoons distilled white vinegar 1 quart ice 6 eggs, preferably organic free-range 1/2 cup all-purpose flour 1/2 cup panko (Japanese breadcrumbs) Oil for frying 1/4 teaspoon smoked paprika


Mix the creme:

  • In a bowl, mix the creme fraiche, buttermilk, white truffle oil, salt and pepper to taste.
  • Cover and refrigerate until serving time.

Mix the sherry vinaigrette:

  • Place the shallot and chives in a small bowl and cover with sherry vinegar and let macerate for 15 minutes.
  • Add the grapeseed oil and salt and pepper to taste, mix to incorporate.
  • Cover and let stand until serving time.

Assemble the spinach skewers:

  • Using one wooden skewer, pierce the center of a piece of radicchio.
  • Then pierce the center of a spinach leaf and repeat until you’ve built 1 inch of spinach onto the skewer.
  • Next, pierce one piece of torn frisee (through the white portion) onto the skewer, then add a piece of chicharron.
  • Repeat the layering process until you have four 1-inch spinach stacks on your skewers and three frisee spacers.
  • Do this for each of the four skewers, then trim/remove the spinach stems (use culinary shears or scissors).

Make the molten eggs:

  • Bring 2 quarts water and vinegar to a boil in a saucepan.
  • In a bowl, combine the remaining 1 quart water and ice.
  • Gently place 5 eggs (have the extra one in case one breaks) in boiling water for 5 minutes and 20 seconds; remove immediately and put into ice bath.
  • Once the eggs are cooled, peel and place them in cool water to hold.
  • Whisk the final egg in a small bowl.
  • Take each peeled egg and dredge it first in flour, then beaten egg mixture and finally panko.
  • Right before serving your salad, deep-fry the dredged egg in 350-degree oil for about 45 seconds.

To serve:

  • In each of 4 deep bowls, smear the creme.
  • Take the salad skewers and toss them with the sherry vinaigrette.
  • Lay a skewer in each bowl, place the egg alongside and finish with a dusting of smoked paprika on the creme.
  • This salad is best served with a steak knife and eaten tossed together after being presented to your guests.