Capon breast salad with pomegranate and balsamic vinegar by Giorgio Locatelli

Serves 4

My granddad always bred capons and used to love to spend hours comparing notes with his friend Basilio about who had bred the biggest and best birds. The point here is to get a big, fatty bird and use the breasts for this recipe (ask your butcher to remove them), then use the rest of the bird to make the capon broth for the tortellini in brodo recipe overleaf.

2 capon breasts (or extra-large chicken breasts)
1 pomegranate
1 bunch of mizuna salad
Balsamic vinegar, for drizzling

Pre-heat a pan. Season the breast with salt and pepper. Pan-fry for 12-15 minutes until cooked, turning halfway through. Allow it to cool down. In a bowl, dress the mizuna salad with olive oil and a few drops of balsamic vinegar. Arrange the salad on a flat plate. With a knife or a slicing machine, thinly slice the breast and place on top of the salad. Sprinkle pomegranate on top and add some more balsamic vinegar.