Recipe courtesy of Mario Batali
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Total:
1 hr 15 min
Prep:
1 hr
Inactive:
15 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Directions

Put raisins in a bowl and add warm water to cover. Soak until raisins are plumped, about 15 minutes. Drain and pat dry.

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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