Romaine Salad with Rabbit Recipe
Romaine Salad with Rabbit
Flavors of France

Preparation time: 15 minutes

Difficulty: Easy
For 4 servings
- 1 head of romaine lettuce
- 350 g (12 oz.) thinly sliced rabbit meat
- juice of 1 lemon
- 50 g (2 oz.) shaved Parmesan
- 20 cherry tomatoes

- 20 g basil leaves
- 2 cloves of garlic
- juice of 1 lemon
- 100 ml (6 tbsp.) olive oil
- salt and pepper

  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.


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Lapin de France. Photo: CLIPP/Y.Bagros


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