Capon Salad: Insalata Di Capone
Recipe courtesy of
Roberta Dowling
- 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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