Buffalo chicken salad

Remove the crust from the stale loaf, cut it into one inch slices and dice those into roughly half inch cubes.

Toss the cubes in a medium bowl with the butter, a strong pinch of garlic powder and a small pinch of salt, then add the neutral oil.

Bake the croutons on a sheet tray in a 325F oven for 25 minutes until golden and fully crisp.

Preheat a 10-inch nonstick pan over medium-high heat and salt the chicken thighs liberally on both sides.

Add a long squeeze of high smoke point oil and all six thighs to the deeply preheated pan.

Cook on the first side about 10 full minutes until very well browned and deeply crisped.

Flip and cook one to two minutes on the backside, then rest on a plate.

Combine the egg yolk, worch, Frank's hot sauce, halved garlic clove, paprika, salt, onion powder and sour cream.

Spin with the immersion blender and stream in the neutral oil until it is spicy, creamy buffalo ranch.

Shred the carrot, shave the celery thin on the mandolin, cut the bib lettuce into large chunks and cut the stemmed kale quite thin.

Build with bib, kale, carrot, celery and croutons, add a pinch of salt and a few tablespoons of the buffalo ranch, and toss gently.

Top with three to five ounces of chopped chicken thigh, chopped scallions, crumbled blue cheese, celery leaves and a long drizzle of dressing.