Recipe courtesy of Roberta Dowling
1 hr 15 min
1 hr
15 min
8 to 10 servings


  • 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


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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