6
Rabbit confit salad
3
(7)
0 kcal
Peremarch
Preparación de la receta
1
We confirm the rabbit: -Chop the garlic and fry it with the oil in a pot. -Season the rabbit, and with the rosemary and thyme bouquets, we make a small bundle. And we put it in the pot together with the lemon peel. -Add the broth, cover the pot and let it boil. To confit for about one hour. -Let it cool, and once cold, separate the garlic on one side and the rabbit on the other, and reserve the oil.
2
We prepare the salad: - Cut the fresh cheese and the peach into cubes. -Prepare the vinaigrette, mixing the vinegar, 25 ml of the oil from the jam and salt. Stir vigorously so that it emulsifies. -Add to the vinaigrette the fresh cheese, the peach, the walnuts and the raisins. -Put the watercress and arugula in a bowl, add the pieces of rabbit confit and the vinaigrette.
3
And enjoy a spectacular salad 👌🏽👌🏽😜
Ingredientes
4 raciones
4 raciones
Rabbit
800 gramos (aprox. 1 unidad)
Vegetable broth
500 gramos
Watercress
200 gramos (aprox. 1 rama)
Arugula
200 gramos (aprox. 1 puñado)
Extra virgin olive oil
150 gramos
Peach
150 gramos (aprox. 1 unidad)
Fresh skimmed cheese
150 gramos (aprox. 1 tarrina)
Nuts and dried fruit
120 gramos (aprox. 1 unidad)
Raisins
60 gramos (aprox. 1 puñado)
Garlic
30 gramos (aprox. 10 unidades)
Rosemary
20 gramos (aprox. 1 rama)
Thyme
20 gramos (aprox. 1 rama)
Sherry vinegar
20 gramos
Salt
3 gramos (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
4 raciones
4 raciones
Rabbit
800 gramos (aprox. 1 unidad)
Vegetable broth
500 gramos
Watercress
200 gramos (aprox. 1 rama)
Arugula
200 gramos (aprox. 1 puñado)
Extra virgin olive oil
150 gramos
Peach
150 gramos (aprox. 1 unidad)
Fresh skimmed cheese
150 gramos (aprox. 1 tarrina)
Nuts and dried fruit
120 gramos (aprox. 1 unidad)
Raisins
60 gramos (aprox. 1 puñado)
Garlic
30 gramos (aprox. 10 unidades)
Rosemary
20 gramos (aprox. 1 rama)
Thyme
20 gramos (aprox. 1 rama)
Sherry vinegar
20 gramos
Salt
3 gramos (aprox. 1 cucharadita)
1
We confirm the rabbit: -Chop the garlic and fry it with the oil in a pot. -Season the rabbit, and with the rosemary and thyme bouquets, we make a small bundle. And we put it in the pot together with the lemon peel. -Add the broth, cover the pot and let it boil. To confit for about one hour. -Let it cool, and once cold, separate the garlic on one side and the rabbit on the other, and reserve the oil.
2
We prepare the salad: - Cut the fresh cheese and the peach into cubes. -Prepare the vinaigrette, mixing the vinegar, 25 ml of the oil from the jam and salt. Stir vigorously so that it emulsifies. -Add to the vinaigrette the fresh cheese, the peach, the walnuts and the raisins. -Put the watercress and arugula in a bowl, add the pieces of rabbit confit and the vinaigrette.
3
And enjoy a spectacular salad 👌🏽👌🏽😜
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
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Valoraciones
Etiquetas
Dinner
Meals
Salads and bowls
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