Name: Insalata di Coniglio (Rabbit Salad)
Yield: Serves 4 as a main course, 6 as a first course
Cuisine: Italian
Ingredients: 1 celery rib, chopped; 2 onions, preferably long red bulb spring onions, chopped; A pinch of red pepper flakes; ⅓ cup coarsely chopped flat-leaf parsley; 1 medium potato, cut in quarters; ¼ to ⅓ cup extra-virgin olive oil; 2 carrots, chopped; ⅓ cup minced flat-leaf parsley for sprinkling; 3 tomatoes, roughly chopped; 1 medium hare or rabbit (2¼ to 2¾ pounds); 2 teaspoons coarse salt; 1 lemon, cut in half; 2 or 3 bay leaves, preferably fresh European variety

Preparation info

Serves
4
as a main course

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Once you’ve eaten rabbit salad, you’ll wonder what you ever saw in its chicken equivalent. It is richer than chicken salad and more festive, but every bit as easy to prepare. Calogera Federico in Valledolmo, Sicily, serves it when her husband comes home from hunting. She cooks a hare and you should too, if you have access to one; otherwise, rabbit makes a delicious substitute. The more vegetables you put in the broth, the better it will be. If you are lucky enough to find f