Capon Salad: Insalata Di Capone

Total Time:
1 hr 15 min
Prep:
1 hr
Inactive:
15 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 1 cup golden raisins
  • 3 pounds diced poached capon meat
  • 3 cups finely diced celery
  • 2 cups pomegranate seeds
  • 1 cup shelled pistachios, blanched and skinned
  • 1 1/2 cups fruity olive oil
  • 6 tablespoons red wine vinegar
  • 1 tablespoon plus 1 teaspoon aged balsamic vinegar
  • Salt and freshly ground black pepper
  • 1 cup Parmigiano-Reggiano shavings, optional
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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