Capon salad
Appetizer
Cooking without waste
Ingredients
serves 2
200 g boiled capon, a bunch of celery leaves, a handful of walnut kernels, Parmesan cheese, traditional balsamic vinegar of Modena, extra virgin olive oil, salt.
Preparation
Shred (or cut into small pieces) the capon and peel the walnut kernels after soaking them in boiling water.
Combine the two ingredients in a bowl, then add the shaved Parmesan cheese and celery leaves. Season with a pinch of salt, oil, and a splash of vinegar.
If you wish, you may enrich this simple salad with pomegranate seeds, raisins, candied fruit, toasted almond flakes, pine nuts, or anything else to your liking.
30 minutes
