This mouth-watering recipe is ready in just 1 hour and the ingredients detailed below can serve up to 8 people.
Ingredients
Method
1) Put sultanas in a bowl and add warm water to cover. Soak until sultanas are plumped, about 15 minutes. Drain and pat dry.
2) In a large bowl, combine the capon, celery, pomegranate seeds, pistachio nuts, and soaked sultanas; mix well.
2) In a large bowl, combine the capon, celery, pomegranate seeds, pistachio nuts, and soaked sultanas; mix well.
3) 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.
Rate this recipe
Overall Rating:
4.60
(10)
