GOLDEN VALLEY, Minn. - Vincent A Restaurant has been a staple of Nicollet Mall for almost 12 years.
To celebrate this milestone, executive chef and co-owner Vincent Francoual joined KARE in the kitchen to demonstrate how to make his mouth-watering, slow-cooked rabbit loin salad, wrapped in a thin slice of salted pork lardoons, served with blanched brussels sprout leaves and dried figs.
Rabbit Loin Salad Recipe
4 Rabbit loins, de-boned with flap
8 oz. thinly sliced salted pork
2 tbsp. Dijon mustard
2 tbsp. honey
2 cups of Brussels sprout leaves
1 lemon, juiced
4 tbsp. almond oil
4 dried figs
Salt for seasoning
Mix Dijon mustard and honey. Place the rabbit loins on a cutting board with the flap open. Brush the flap with the mustard/honey mix and lay down the salted pork slices on top just to cover the flap. Roll the flap over the rabbit and wrap tightly with plastic wrap. Repeat process on remaining rabbit loin. Bring a large-sized pot of water to a simmer and place rabbit loin in the water. Simmer for 15 minutes.
Meanwhile, bring a medium-sized pot of water to a boil, seasoned with salt. Cook Brussels sprout leaves until tender. Once cooked, place in ice water until cool. Drain in a colander and pat dry with a clean towel.
Mix Brussels sprout leaves with lemon juice, almond oil and salt. Place leaves in the center of a plate. Pull rabbit loin from water, unwrap loin from plastic wrap and slice in five pieces. Place rabbit loins around Brussels sprout leaves. Drizzle a bit of almond oil and sprinkle with a dash of salt. Place sliced dried figs on top of leaves.
Visit Vincent A Restaurant online to see Vincent's new summer menu, learn more about upcoming events and make a reservation.
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