Cooking time: 15 minutes on the barbecue or 25 minutes in a 200° C (400° F) oven
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.
- Combine the first 5 ingredients for the dressing in a blender; gradually drizzle in the oil with the blender running to emulsify. Refrigerate.
- Brush the rabbit gigolettes with anchovy paste and sprinkle with grated Parmesan.
- 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.
- Wash the lettuce and dry. Quarter the tomatoes.
- Divide the salad among 4 bowls; top with tomato wedges, croutons and Parmesan shavings.
- 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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