Capon salad is a quick and easy dish to prepare, designed to use the cooked capon meat prepared for the broth for homemade cappelletti for the Christmas celebration. It can be served as an appetizer or even as a main dish. In my recipe, I used the ingredients available in the fridge as an anti-waste method, like pickled onions, celery, and carrots, but you can substitute them as you wish.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2/3 people
- Cooking methods: No Cooking
- Cuisine: Anti-waste
- Seasonality: Christmas
Ingredients
- 10 oz capon (already cooked, boneless, skinless)
- 2 oz pickled onions
- 1 oz walnuts
- 1 oz raisins
- 1 carrot
- 1 stalk celery
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food Scale
- Bowl
- Small bowl
- Cutting board
- Knife
- Peeler
- Spoon
Steps
To prepare the capon salad…
First, soak the raisins in a small bowl filled with hot water.
In the larger bowl, shred the already cooked capon meat, previously boneless and skinless.
Clean the carrot and peel it into strips with a peeler, then add it to the bowl with the capon.
Also clean the celery by removing the strings, leaves, and the end of the stalk. Slice it thinly or about a quarter-inch thick according to your preference and add it to the bowl with the other ingredients.
Squeeze the raisins well, drain the pickled onions, crumble the walnuts with your hands, and add them to the bowl.
Dress the capon salad with extra virgin olive oil, salt, and pepper. Mix everything with a spoon and serve the dish at room temperature or slightly chilled.
Tip
For a more acidic note, you can also grate some lemon or orange zest into the dish.
