Recipe courtesy of Roberta Dowling
Print
Total:
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.

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

More from:

Christmas Recipes

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Insalata Caprese

Recipe courtesy of David Rocco

Zuppa di Porcini: Porcini Soup

Recipe courtesy of David Rocco

Caprese Di Farro

Recipe courtesy of Debi Mazar and Gabriele Corcos

Risotto Croquettes: Arancini Di Riso

Recipe courtesy of Debi Mazar and Gabriele Corcos

Gateau di Patate: Potato Cake

Recipe courtesy of David Rocco

Savory Seafood Stew: Zuppa di Pesce

Recipe courtesy of Lidia Bastianich

Wedge Salad

Recipe courtesy of Tiffani Thiessen

Carrot Salad

Recipe courtesy of Bobby Flay

Antipasto di Ricotta: Simple Ricotta Antipasto

Recipe courtesy of David Rocco

On TV

Trending Videos

So Much Pretty Food Here