Rabbit salad with citrus zest Recipe
Rabbit salad with citrus zest
Flavors of France
Total time: 30 to 60 minutes

Prep. time: 20 minutes
Cooking time: 15 minutes
Cooking method: barbecue or broiler

Difficulty: Easy
For 4 servings

- 4 pieces of saddle of rabbit, thinly sliced
- 2 tsp. mustard
- 2 heads of iceberg lettuce
- 200 g (7 oz.) grated carrot
- 200 g (7 oz.) flat white beans
- 2 baskets of cherry tomatoes
- 10 tbsp. olive oil
- salt and pepper


  1. Grate the zest of 1 orange and 1 grapefruit.
  2. Squeeze the juice of half an orange and a little grapefruit juice to add some acidity.
  3. Combine the juices with the zests and the mustard. Season with salt and pepper.

Cooking with the oven broiler

  1. Place the saddles of rabbit in an ovenproof dish and brush with marinade.


  1. Brush the saddles of rabbit with marinade and place on the barbecue. Cook for 15-20 minutes, brushing every time you turn the rabbit.
  2. With a knife, remove the peel from the oranges and grapefruit and remove the segments.


  1. Wash the beans and cherry tomatoes.
  2. Cook the beans for 2 minutes in a large pot of boiling water; drain and refresh in cold water.
  3. Cut the iceberg lettuce thinly.
  4. Once the saddles of rabbit are cooked, remove the meat.
  5. In a salad bowl, combine the rabbit meat, grated carrots, lettuce, cherry tomatoes, beans and citrus segments.
  6. Make the vinaigrette with the olive oil and orange juice.
More recipe ideas

Lapin de France. Photo: CLIPP / Y. Bagros


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