Caesar Salad with Rabbit Recipe
Caesar Salad with Rabbit
Flavors of France
Total time: less than 15 minutes
Preparation time: 20 minutes
Cooking time: 15 minutes on the barbecue or 25 minutes in a 200° C (400° F) oven
Difficulty: Easy
Chef's Note

The recipe for the dressing is an adaptation of the original. It usually contains anchovy paste but since we've used it to brush the rabbit, we're replacing it with strong mustard. We've also used 1 plain egg yolk (as in making mayonnaise) instead of a coddled egg. In short, it's a recipe based on the traditional Caesar salad, without being completely authentic. 

Refers to the boneless shoulder and ribs. It's a tender and flavorful cut, ideal for grilling.

Ingredients for 4 servings
- 4 # gigolettes (boneless shoulder and rib sections)
- 1 big tbsp. grated Parmesan
- 2 tsp. anchovy paste
- 150 g (5 oz.) lamb's lettuce (mâche)
- Heart of lettuce
- 10 cherry tomatoes
- A handful of croutons
- 100 g (3 1/2 oz.) Parmesan
- Salt and pepper
Caesar dressing
- 250 ml (1 cup) freshly grated Parmigiano Reggiano (parmesan)
- 1 egg yolk
- 1 clove of garlic
- 4 tbsp. lemon juice
- 1 tbsp. strong mustard (e.g., Dijon)
- 125 ml (1/2 cup) olive oil
  1. Combine the first 5 ingredients for the dressing in a blender; gradually drizzle in the oil with the blender running to emulsify. Refrigerate. 
  2. Brush the rabbit gigolettes with anchovy paste and sprinkle with grated Parmesan. 
  3. Cook on the grill for 15 minutes, turning half way through, or for 20-25 minutes in a 200° C (400° F) oven. Allow to cool. 
  4. Wash the lettuce and dry. Quarter the tomatoes. 
  5. Divide the salad among 4 bowls; top with tomato wedges, croutons and Parmesan shavings. 
  6. Add the Caesar dressing and place the grilled rabbit on top. Season with fresh pepper and serve.
Photo and collaboration: Comité Lapin Interprofessionnel and Canetti Conseil. Photograph: CLIPP/Y.Bagros.
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