Based on a Florentine recipe in which rabbit is dusted in flour, then coated with an egg batter that includes herbs and Parmigiano, this dish boasts rabbit loins with a compellingly wrinkled exterior and depth of flavor. Although the rabbit is normally a main course, here it is part of a salad with the decadent inclusion of double-fried artichoke quarters (if you’ve ever made French fries, you’ll recognize the inspiration), resulting in an exceedingly crispy, crunchy vegetable. Both the rabbit and artichokes are cut into bite-size pieces to encourage alternating bites of each.
Ingredients
- Finely grated zest and juice of 1 lemon, plus
- 1 tablespoon lemon juice
- Kosher salt
- Freshly ground black pepper
- 4 boneless rabbit legs, cut crosswise into 1-inch pieces
- 1 to 2 cups canola oil or other neutral oil, for panfrying
- 4 baby artichokes, trimmed and cut into 4 wedges each
- 2 large eggs
- 2 teaspoons minced fresh rosemary
- 1 tablespoon minced fresh sage
- 1 tablespoon thinly sliced fresh mint leaves
- 2 tablespoons finely grated Parmigiano-Reggiano
- 1 garlic clove, minced
- About 2 cups all-purpose flour, for dredging
- 2 bunches of mâche
- 2 heads of frisée, core removed and separated into leaves
- 3 tablespoons extra virgin olive oil
- A wedge of Pecorino Romano or Oro Antico cheese, for grating
How to Make It
- Put the zest and juice of the 1 lemon in a large bowl and season with salt and pepper. Add the rabbit pieces and toss to coat. Cover the bowl loosely with plastic wrap and let marinate for 15 to 30 minutes, but no longer.
- Meanwhile, pour the oil into a wide, deep, heavy skillet to a depth of ¼ inch and heat to 260°F. Line a large plate or platter with paper towels.
- Add the artichoke quarters to the oil and fry, turning them with a slotted spoon, until golden brown all over and easily pierced with a sharp thin-bladed knife. Use the slotted spoon to transfer the quarters to the paper-towel-lined plate to drain.
- Meanwhile, heat the oil to 350°F. Put the eggs in a wide shallow bowl. Add the rosemary, sage, mint, Parmigiano, and garlic, season with salt and pepper, and whisk together. Spread the flour out on a plate.
- Blot the rabbit dry with paper towels. Dredge the pieces in the flour, shaking off any excess, then dip in the egg mixture. Add the rabbit pieces to the pan and panfry, turning the pieces as they brown, until golden brown all over and cooked through, about 6 minutes. Use a slotted spoon to transfer the pieces to the paper-towel-lined plate.
- Let the oil return to 350°F. Add the artichoke quarters to the pan and cook, turning them with the slotted spoon, until very crispy all over, about 2 minutes. Use the slotted spoon to transfer the artichoke quarters to the paper-towel-lined plate and season immediately with salt.
- Put the mâche and frisée in a large bowl. Drizzle the remaining tablespoon of lemon juice and the extra virgin olive oil over the greens, season with salt and pepper, and toss. Add the artichoke quarters and toss again.
- Divide the artichokes and greens among 4 salad plates. Nestle the rabbit pieces in the greens and shave the cheese over the top. Finish with a grinding of black pepper and serve.
