Capon Salad: Insalata Di Capone
Capon Salad: Insalata Di Capone is a main course that serves 10. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 36g of protein, 19g of fat, and a total of 399 calories. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is a good option if you're following a gluten free and primal diet. A mixture of olive oil, parmigiano-reggiano shavings, red wine vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. Users who liked this recipe also liked Capone's Chicken, Broccoli and Ziti, Capone's Chicken, Broccoli and Ziti, and Aeolian Salad – Insalatan Eoliana.
Put raisins in a bowl and add warm water to cover. Soak until raisins are plumped, about 15 minutes.
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.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Maison de la Villette Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
Maison de la Villette ChardonnayLovely golden color with a subtle nose of white flowers and citrus. A refreshing and complex white wine with lemon pie, fresh banana and pear scents followed by roasted hints of praline, vanilla and candied chestnuts. Perfect served on its own as an aperitif or with seafood, grilled fishes and salads.10 to 12 day fermentation with both French and American oak is followed by a soft 6 month maturation on the wine’s natural lies. About half of the final blend completes malolactic fermentation, which allows to keep some natural acidity. An early bottling allows to capture freshness and primary flavors.