Rabbit salad with citrus zestTheWorldWideGourmet.com
Total time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Cooking method: barbecue or broiler
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:59.3 kcal
Proteins:3.3 g
Fats:3 g
Carbohydrate:5.4 g
Fibers:1.3 g
Sugar:4 g
Cholesterol:9.5 mg
Sodium:17.2 mg
Calcium:19 mg
Energy:506 kcal
Proteins:28.1 g
Fats:25.9 g
Carbohydrate:46 g
Fibers:11 g
Sugar:34.4 g
Cholesterol:81 mg
Sodium:146.5 mg
Calcium:161.9 mg
SIMILAR RECIPES
Caesar Salad with Rabbit
Romaine Salad with Rabbit
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
pieces of saddle of rabbit, thinly sliced
2
grapefruits
10
ml
mustard
2
heads of iceberg lettuce
200
g
grated carrot
200
g
flat white beans
2
baskets of cherry tomatoes
150
ml
olive oil
salt and pepper
METHOD
Marinade
- Grate the zest of 1 orange and 1 grapefruit.
- Squeeze the juice of half an orange and a little grapefruit juice to add some acidity.
- Combine the juices with the zests and the mustard. Season with salt and pepper.
Cooking with the oven broiler
- Place the saddles of rabbit in an ovenproof dish and brush with marinade.
Barbecuing
- Brush the saddles of rabbit with marinade and place on the barbecue. Cook for 15-20 minutes, brushing every time you turn the rabbit.
- With a knife, remove the peel from the oranges and grapefruit and remove the segments.
Finishing
- Wash the beans and cherry tomatoes.
- Cook the beans for 2 minutes in a large pot of boiling water; drain and refresh in cold water.
- Cut the iceberg lettuce thinly.
- Once the saddles of rabbit are cooked, remove the meat.
- In a salad bowl, combine the rabbit meat, grated carrots, lettuce, cherry tomatoes, beans and citrus segments.
- Make the vinaigrette with the olive oil and orange juice.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Shiraz
