Capon salad: insalata di capone

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Ingredients

  • 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

Use imperial measurements

Method

How to make Capon salad: insalata di capone

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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