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Capon salad: insalata di capone

  • Preparation Time60 mins
  • Serves8
  • DifficultyMedium
140g sultanas
1.4kg diced poached capon meat
360g finely diced celery
280g pomegranate seeds
140g shelled pistachios, blanched and skinned
350ml fruity olive oil
6 tbsps red wine vinegar
1 tbsp plus 1 tsp aged balsamic vinegar
Salt and freshly ground black pepper
80g Parmigiano Reggiano shavings, optional
1) Put sultanas in a bowl and add warm water to cover. Soak until sultanas are plumped, about 15 minutes. Drain and pat dry.

2) In a large bowl, combine the capon, celery, pomegranate seeds, pistachio nuts, and soaked sultanas; mix well.

3) In a bowl, combine the olive oil and vinegars, whisking to emulsify. Pour over the salad and season with salt and pepper. Mound the capon salad on a serving platter. Top the salad with the Parmigiano Reggiano shavings, if desired.

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