Chicken Caesar Salad with Schmaltz Dressing and Poached Egg

Prep: 45 minCook: 30 min4 servingsmediumMid-Atlantic
Chicken Caesar Salad with Schmaltz Dressing and Poached Egg

An take on classic Caesar salad featuring homemade schmaltz dressing rendered from chicken fat and skin. The rich, savory dressing coats crisp romaine while crispy chicken skins add textural contrast. Topped with a perfectly poached egg that creates silky richness when broken, this indulgent salad works as a sophisticated lunch or dinner starter. The schmaltz provides deeper flavor than traditional olive oil, while handmade croutons and fresh Parmesan complete this restaurant-quality dish.

Nut-Free

Ingredients

4 servings
  • 2 pounds chicken fat and skin
    duck fat1:1Good substitute with similar rich flavor

    4

  • ½ cup water
  • 1 Spanish onion, diced small
  • 2 ½ ounces lemon juice
  • 1 clove garlic, microplaned
  • 1 egg yolk
  • 6 anchovy fillets
  • 5 ounces warm chicken schmaltz
  • ¾ cup Parmesan cheese, grated
  • salt
  • pepper
  • ½ pound country bread, slightly stale
    sourdough bread1:1Similar texture for croutons

    5

  • ¼ cup olive oil
  • 3 romaine hearts
    mixed greens1:1Less traditional but works well

    4

    Full guide →
  • ¼ cup schmaltz dressing
  • 2 tablespoons extra virgin olive oil
  • ¼ cup Parmesan, grated on microplane and divided
  • coarse salt
  • freshly ground pepper
  • 3 tablespoons coarse breadcrumbs, divided
  • 4 eggs
  • 2 tablespoons white vinegar
  • ¼ cup crispy chicken skins

Instructions

  1. 1

    Cook chicken fat and skin in water over medium-low heat to render fat

  2. 2

    Add diced onion when skin is lightly browned and continue cooking until onion begins to brown

  3. 3

    Strain mixture through fine-mesh strainer and reserve fat and skins separately

  4. 4

    Dry skins in refrigerator for 1 hour then pan-fry in reserved schmaltz until crispy

  5. 5

    Combine lemon juice, garlic, egg yolk, and anchovies in blender

  6. 6

    Run blender on high while drizzling in warm schmaltz

  7. 7

    Add Parmesan cheese and season with salt and pepper

  8. 8

    Preheat oven to 375 degrees

  9. 9

    Tear bread into coarse pieces and toss with olive oil, salt, and pepper

  10. 10

    Bake bread on baking sheet for 15 minutes until golden

  11. 11

    Cool and crush into coarse breadcrumbs

  12. 12

    Split romaine hearts and cut into 1-inch pieces

  13. 13

    Toss romaine with dressing, olive oil, half the Parmesan, salt, pepper, and 2 tablespoons breadcrumbs

  14. 14

    Heat water to 180-190 degrees for poaching

  15. 15

    Crack eggs into coffee cups and add vinegar to water

  16. 16

    Create whirlpool in water and drop eggs into center

  17. 17

    Poach for 5 minutes and remove with slotted spoon

  18. 18

    Portion salad into bowls and create nest for eggs

  19. 19

    Place poached egg in center of each bowl and season with salt and pepper

  20. 20

    Garnish with crispy chicken skins, remaining Parmesan, and breadcrumbs

Tips

Tip 1

Reserve some schmaltz for future cooking - it keeps well refrigerated and adds rich flavor to roasted vegetables

Tip 2

Make extra crispy chicken skins as they're delicious on their own as a snack or garnish for other dishes

Tip 3

Poached eggs can be prepared up to 2 days ahead and stored in ice water, then rewarmed in hot water before serving

Good to Know

Storage

Assembled salad best served immediately. Schmaltz dressing keeps refrigerated up to 1 week. Crispy skins store covered at room temperature for 2 days.

Make Ahead

Make schmaltz, dressing, and croutons up to 2 days ahead. Poach eggs up to 2 days ahead and store in ice water. Assemble salad just before serving.

Serve With

Serve immediately after plating while croutons are still crispy and egg yolk is warm and runny.

See pairing guide →

Common Mistakes

Watch

Keep schmaltz clear and yellow - overheating will make it brown and bitter

Watch

Don't overdress the salad or it will become soggy

Watch

Make sure poaching water stays below boiling to prevent tough egg whites

Substitutions

chicken fat→
duck fat1:1Good substitute with similar rich flavor

4

anchovies→
Worcestershire sauce6 fillets:2 tspReduces umami but still provides depthfish-free

3

Full guide →
romaine→
mixed greens1:1Less traditional but works well

4

Full guide →
country bread→
sourdough bread1:1Similar texture for croutons

5

Full guide →
Find more substitutions →

FAQ

Can I make the schmaltz ahead of time?

Yes, schmaltz keeps well refrigerated for up to 2 weeks and can even be frozen for longer storage. The rendered fat actually improves in flavor after a day.

What if I can't find chicken fat and skin?

Ask your butcher specifically for chicken fat and skin, or save fat and skin from whole chickens you break down at home. Duck fat works as a substitute.

How long will the crispy chicken skins stay crispy?

Store them covered at room temperature for up to 2 days. If they lose crispiness, you can re-crisp them in a dry pan for a minute.