Italian Poached Capon Salad

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

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
Mediterranean
Gluten-free

Ingredients

Method