Salad with Potatoes and Rabbit Loin
- 600 grams waxy potatoes
- ¼ Cucumber
- 250 grams Cherry tomatoes
- 2 red onions
- 1 head Batavia lettuce
- 5 sprigs flat-leaf parsley
- 2 teaspoons Mustard
- 1 pinch sugar
- 4 tablespoons Sherry vinegar
- 30 milliliters Walnut oil
- 30 milliliters grapeseed oil
- freshly ground peppers
- 6 tablespoons Canola oil
- 4 Boneless rabbit loins (about 80 grams)
Rinse the potatoes, cut into wedges and cook for 8-10 minutes in salted water. Drain and let cool.
Rinse the cucumber and cut into slices. Rinse the cherry tomatoes and cut into quarters.
Peel the red onion, halve and cut into thin strips. Trim, rinse and shake dry the Batavia lettuce. Rinse the parsley, shake dry and chop the leaves.
For the vinaigrette, mix the mustard with sugar and sherry vinegar, pour the walnut oil and grapeseed oil in a thin stream and whisk well. Season with salt and pepper.
Heat 3 tablespoons canola oil in a pan and fry the potato wedges until lightly browned. Season with salt and pepper.
Heat the remaining canola oil in another pan and fry the rabbit loin from each side for about 2 minutes. Remove from the pan and cut into tranches.
Toss the cucumber, cherry tomatoes, red onions, batavia lettuce and parsley with the vinaigrette, and serve in bowls. Spread the fried rabbit loin and the potato wedges over, and serve immediately.