Preparation time: 15 minutes

1. Marinate the rabbit for 10 minutes in the lemon juice. Drain and cook for 5 minutes in a tablespoon of olive oil in a skillet. Season with salt and pepper and let cool.
2. Meanwhile, wash and drain the romaine leaves. Cut into strips. Place into a salad bowl with the quartered cherry tomatoes. Add the Parmesan and rabbit.
3. In a small food chopper, chop the garlic and basil. Add the lemon juice and olive oil. Combine; season with salt and pepper.
4. Add the dressing to the salad, toss and serve immediately.