Lombard capon salad cold
Instructions
Boil the chicken in salted boiling water with odors.
Leave it to drain, cool, spellarlo; cut into strips and add the heart of celery cut into julienne, the already soaked Raisins, nuts.
Place in a dish of service on the salad and drizzle with an emulsion of salt, lemon and oil.
Ingredients and dosing for 4 persons
- 1 whole capon breast
- 1 handful of sultanas
- 1 heart of celery
- 1/2 lemon (juice)
- Olive oil extra virgin
- 8 leaves of nasturtium salad
- 8 walnut kernels
- Carrot
- Celery
- Laurel
- Parsley
- Salt