Rabbit, celeriac and sugar snap pea salad

Rabbit, celeriac and sugar snap pea salad

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

This salad is incredibly tasty. Earthy pickled celeriac marries perfectly with the rich walnut salad cream and succulent confit rabbit. I’ve also used kohlrabi, Jerusalem artichokes and turnips in place of the celeriac – they all work well.

Ingredients

Quantity Ingredient

For the cured rabbit legs

Quantity Ingredient
4 farmed rabbit legs, 150-200g each
200g sea salt
100g soft light brown sugar
2 teaspoons thyme leaves
1 litre duck fat

For the salad

Quantity Ingredient
1kg celeriac
1 lemon, Juiced
100ml red wine
100ml red wine vinegar
100ml water
100g soft light brown sugar
200g sugar snap peas, sliced
a bunch spring onions, finely sliced
2 teaspoons chopped chervil
sea salt
freshly ground black pepper

For the salad cream

Quantity Ingredient
2 free-range egg yolks
2 teaspoons dijon mustard
2 teaspoons caster sugar
2 tablespoons red wine vinegar
60g walnuts, finely chopped
50ml walnut oil
100ml sunflower oil
150ml double cream

To finish

Quantity Ingredient
4 pickled walnuts, sliced
walnut oil, to drizzle

Method

  1. Put the rabbit legs in a plastic tub. Blitz the salt, sugar and thyme in a food processor for 1 minute then rub all over the rabbit legs. Leave to cure in the fridge for 3 hours.
  2. Wash off the cure and pat the rabbit legs dry. Preheat the oven to 130°C. Heat the duck fat in a saucepan over a medium-low heat. Lay the rabbit legs in a casserole dish in which they fit snugly, but comfortably. Pour over the fat and then cover the dish with foil. Cook in the oven for 4 hours.
  3. Meanwhile, for the salad, peel and quarter the celeriac; immerse in a bowl of water with the lemon juice added to prevent discoloration. Bring the wine, wine vinegar, water and sugar to the boil in a saucepan. Drain the celeriac and carefully slice it very finely, using a mandoline, into another bowl. Pour on the pickling liquor and cover the surface with cling film to keep the celeriac slices submerged. Leave to cool.
  4. To make the salad cream, whisk the eggs yolks, mustard, sugar, wine vinegar and walnuts together for 1 minute. Slowly whisk in the oils, then the cream and season with salt and pepper to taste. Cover and refrigerate until needed.
  5. When the rabbit legs are cooked, remove from the fat and allow to cool slightly. Once cool enough to handle, pick the meat off the bone and pull into shreds.
  6. Drain the celeriac and place in a bowl with the sugar snaps, spring onions and chervil. Add 2 tbsp salad cream and carefully mix together. Spoon some salad cream onto each serving plate. Share the salad between the plates and top with the rabbit meat. Finish with pickled walnut slices and a drizzle of walnut oil. Serve warm.
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