Salad with Rabbit and Potatoes

Ingredients

• 600 g waxy potatoes
• Salt
• 0.25 Cucumber
• 250 g Cherry Tomatoes
• 2 red onions
• 1 head Batavia lettuce
• 5 sprigs flat-leaf parsley
• 2 tsp mustard
• 1 pinch sugar
• 4 tbsp sherry vinegar
• 30 ml walnut oil
• 30 ml grape seed oil
• Salt
• pepper (ground)
• 6 tbsp rapeseed oil
• 4 rabbit loin fillets (about 80 g each)

Instructions

1. 1.

   Wash the potatoes, cut into wedges and boil in salted water for 8–10 minutes. Drain and cool. Slice the cucumber and quarter the tomatoes.

2. 2.

   Peel and halve the red onions, then slice thinly. Wash and dry the lettuce, then tear it. Rinse the parsley, shake dry and chop the leaves.

3. 3.

   Mix mustard with sugar and vinegar, whisk in walnut oil and grape seed oil to make a vinaigrette. Season with salt and pepper.

4. 4.

   Heat 3 tbsp rapeseed oil in a pan and lightly brown the potato wedges. Season with salt and pepper. In a second pan heat the remaining rapeseed oil and sear each rabbit fillet for about 2 minutes per side, then slice into strips.

5. 5.

   Combine all cold salad components in bowls. Distribute the meat and potato pieces on top and serve immediately.