Rabbit salad with Gabriella's salad dressing (4 pers.)
2 rabbit backs fillets, 2 tablespoons olive oil, 2 tablespoons cooking butter, spice mixture of: 1 teaspoon sea salt, 1 MSP cayenne pepper, 1 teaspoon paprika, 1 teaspoon pepper and 1 teaspoon curry, 50 g radicchio, 100 g lamb`s lettuce, 100 g Frisee salad, Gabriella's salad dressing to taste
Rub the back fillets with the prepared spice mixture, wash the salads, spin dry and arrange them decoratively on a large plate. Fry the rabbit fillets in not too hot olive oil and cooking butter all around (2-3 minutes). The meat should still be pink on the inside. Cut the fillets into diagonal slices, arrange on the salad and serve Gabriella's salad dressing separately.