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The Cooks' House Salad

January 01, 2011

Ingredients

  • 2 tablespoons butter
  • 1 cup mixed root vegetables cut into small or medium dice
  • salt and pepper to taste
  • ⅛ cup chicken stock
  • 1 cup smoked rabbit
  • 4 generous handfuls mixed salad greens
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar or rice wine vinegar

Instructions

Put butter into a sauté pan over medium heat. Once the butter is  melted and starting to brown slightly, add diced vegetables and season  with salt and pepper. Cook, stirring occasionally, until the vegetables  are almost cooked through. Add chicken stock and turn heat up to  high. Add smoked rabbit; cook until the stock is reduced completely  and the vegetables are coated with a nice thick gloss. Be careful not to  overcook, or the gloss will break and the veggies will become greasy.

Toss greens with olive oil, vinegar, and a pinch of salt. Place on plates  and divide the rabbit and vegetable mixture on top of them.

This and the following recipes are adapted from the Cook's House kitchen.

Ingredients

  • 2 tablespoons butter
  • 1 cup mixed root vegetables cut into small or medium dice
  • salt and pepper to taste
  • ⅛ cup chicken stock
  • 1 cup smoked rabbit
  • 4 generous handfuls mixed salad greens
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar or rice wine vinegar
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