Italian Poached Capon Salad

Name: Italian Poached Capon Salad
Yield: Serves 6–8
Cuisine: Italy
Ingredients: about 3 litres/ 5¼ pints cold water or chicken stock; 1 capon, about 2.7-kg/ 6-lb; sliced ripe plum tomatoes and torn basil leaves, to serve; 3 tsp salt; 6 cloves; 1 onion; 2 celery stalks, plus a handful of celery leaves if available; 115 g/ 4 oz sultanas extra-virgin olive oil, to dress; 1 tsp ground pepper; 200 ml/ 7 fl oz red wine vinegar; zest of 1 lemon about 1 tbsp caster; 2 bay leaves; zest of 1 orange; ½ tsp salt; 85 g/ 3 oz pine nuts

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Technically a capon is a hand-castrated cock, and while exotic and expensive, your butcher will be able to track one down in the wholesale market. Capon was greatly favoured in the Middle Ages, great big chickens that they were, and still are, weighing anything from 2.7 kg / 6 lb upwards.

Ingredients

Europe
Italy
Main course
Gluten-free
Mediterranean

Ingredients

Method