Capon Salad

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
784
FAT
173%
CHOL
88%
SOD
60%

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Ingredients for 8 servings

1 cup Parmigiano-Reggiano shavings, optional

3 pounds diced poached capon meat

6 tablespoons red wine vinegar

1 tablespoon plus 1 teaspoon aged balsamic vinegar

1 cup golden raisins

Salt and freshly ground black pepper

1 cup shelled pistachios, blanched and skinned

1 1/2 cups fruity olive oil

3 cups finely diced celery

2 cups pomegranate seeds

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