Red spring lettuce with vegetables, rabbit saddle rolled in crispy bacon and maple caviar

Ingredients

Yield:

4 servings

• Salad

  • 2 multicolored carrots peeled and sliced
  • 1 green zucchini diced in small perls
  • 1 red pepper cut into small triangles
  • 4 mini red lettuces
  • Green sprouts

• Rabbit saddles

  • 2 saddles of rabbit from a local farmer
  • 8 bacon slices
  • Salt, pepper and fresh chopped parsley

• Maple caviar

  • 3.4 oz. Fine Sève liquor (maple eau de vie)
  • 1.7 apple juice
  • ½ TSP agar-agar
  • 35 oz. canola oil

• Dressing

  • 1 TSP Dijon mustard
  • 1.7 oz. apple juice
  • 0.7 oz. Fine Sève liquor
  • 6.8 oz.canola oil
  • 1.7 oz. cider vinegar
  • Salt and pepper

Preparation

Difficulty:

Easy

 

Total Time:

40 Minutes

1. Rabbit saddles

   1. Season and add some chopped parsley on the rabbit saddles
   2. Roll it within bacon slices and bake in the oven at 350F for 10 minutes
   3. Finish in the fryer for 20 seconds until crispy

2. Maple Caviar

   1. Pour the Fine Sève and the apple juice in a pan until boiling, add the agar-agar and let boil again for 2 minutes
   2. Fill in a squeeze bottle with the preparation
   3. Gently pour it one drop at a time in the canola oil to form the caviar

3. Dressing

   1. Emulsify the mustard with the apple juice and liquor
   2. Add the canola oil, the vinegar and season