As promised, here I am with the second recipe to remember the Christmas holidays. The protagonist is Mr. Capon (again), this time in flesh and blood, not as a stock.

This recipe, in fact, is born to reuse the capon’s boiled meat once you made the stock for your tortellini.

I immediately thought of a salad, light and perfect as an appetizer or a delicious second course, and also immediately I decided to make it Sicily-scented, by adding oranges (slices and juice) and almonds.

Recipe doesn’t have doses: it goes to the taste.

Capon salad Sicily-scented

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Recipe type: Appetiser, Second course, Meat, Capon
Cuisine: Italian
Author:
Prep time:
Total time:
Serves: 4
Ingredients
  • capon boiled meat
  • 2 or 3 oranges
  • peeled almonds (or, if you prefer, unpeeled ones, or both)
  • salt
  • ground pepper
  • extra-virgin olive oil
  • aromatic vinegar/aromatic vinegar glaze (if you like it)
Instructions
  1. Cut the boiled and cold capon meat into julienne strips and place them a bowl.
  2. Peel 2 oranges to their bare flesh, keeping aside some whole slices and cutting the remaining in half. Squeeze an orange (or even more than one, if necessary).
  3. Add the orange slices to the capon meat, keeping some aside for decoration.
  4. Then add the almonds, partly cut into pieces.
  5. Season with salt, ground pepper, extra-virgin olive oil, orange juice and, if you like/if necessary, with aromatic vinegar or aromatic vinegar glaze (in my case it gave some balance to the salad, since oranges were very sweet). I know that someone doesn’t like it, so every tablemate could add vinegar depending on his/her taste.
  6. Assemble the dish with the aid of a pastry rings (or, if you haven’t one, fill a little bowl and then turn it upside down, to create a dome) and garnish it with orange slices, almonds, freshly ground pepper and some aromatic vinegar glaze.
Notes
Preparation and cooking times don’t include making the capon broth.

 

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