This is a very grown-up salad and my idea of a fantastic lunch. It also happens to be a great way to use loins left over when you’ve braised or stewed the richer, darker pieces of your rabbit. Like pork tenderloin or filet mignon, rabbit loin can’t take that sort of cooking. Give it a quick sear instead, and toss it with crisp pancetta and frisée in a Chianti vinaigrette. You’ll find yourself making rabbit more often just to end up with spare loins.

　　

Ingredients

serves 4

　　3 heads frisée

　　4 ounces pancetta, diced

　　4 rabbit loins (from 2 rabbits)

　　7 tablespoons extra-virgin olive oil

　　2 tablespoons Chianti vinegar

　　2 heaping tablespoons pitted Luccino olives

　　1 shallot, minced

　　Kosher salt and freshly ground pepper

　　

Step 1

To prepare the frisée, remove the outer green leaves, reserving only the soft yellow inner part of each head. Separate the leaves, rinse well, and dry.

　　

Step 2

Cook the pancetta in a sauté pan over medium heat until it crisps and the fat renders, 3 to 4 minutes. Drain and reserve.

　　

Step 3

Trim the loins of any connective tissue. Heat 3 tablespoons of the olive oil in a sauté pan over high heat. Add the loins and brown well on all sides. Transfer the loins to a plate to rest, then slice 1/2 inch thick.

　　

Step 4

Combine the vinegar, the remaining 4 tablespoons olive oil, the olives, and the shallot in a bowl. Add the frisée, sliced rabbit loin, and pancetta. Toss gently to combine and season with salt and pepper. Divide among 4 small plates and serve.

　　Ethan Stowell's New Italian Kitchen