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French · Salad
Rabbit Saddle Salad with Sorrel
Seared and gently steamed rabbit saddles, sliced over a crunchy salad of matchstick carrot, celery and turnip with sorrel and a lemony mustard dressing, finished with sunflower seeds in foaming butter.
- YieldServes 2
- Hands-on40 min
- Total1 h 1 min
- Difficulty
Ingredients
- 2rabbit saddles, bone-in, about 225 g each
- 1 tbsppeanut oil
- 2carrots, cut crosswise into 5 cm pieces
- 1 stalkcelery, peeled
- 2white turnips
- 20 gsorrel leaves
- 2 tspsunflower seeds
- 1 tspbutter
For the dressing
- 2 tbspextra virgin olive oil
- ½lemon, juiced
- ½ tspDijon mustard
- to tastesalt
- to tasteblack pepper
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