Watch out, here come yuzu pickles. Yuzu juice and peel, combined with seasonings, make a knockout pickle, poised for adoption on charcuterie boards, cheese plates, bowl builds and salads. Ellie Bird in Falls Church, Va., runs with that idea, adding yuzu pickles to its popular Kale Salad. Fried chickpeas introduce crunch and miso-tahini vinaigrette finishes the salad with a deeply savory profile.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.