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Rabbit with mayonnaise

by Ada Parisi
5 min read
Coniglio all'insalata con maionese al lime

Have you ever tried the rabbit in the salad with mayonnaise? If you like this white meat, lean and delicate, actually not very flavorful per se but rather versatile, This recipe will please you. First of all, because it is very tasty and light. Is’ true that there is the MAYONNAISE, but if you do it at home you can use a little of it and you can prepare it with less oil, because it has to be very fluid, or lighten it with a little’ yogurt. I like the rabbit, as evidenced by the many RECIPES WITH THE RABBIT as the PASTA AL DOUBT’ RABBIT WHITE or the Sicilian SWEET AND SOUR RABBIT, I advise you to try as soon as possible. And on my YouTube channel also find the VIDEO RECIPE OF THE RABBIT WITH RED WINE, really tasty.

If you don't feel like making mayonnaise at home, you can buy one ready, but remember to use little of it. The salad rabbit with mayonnaise is easy to prepare and you can also do it in advance. Indeed, actually the salad would be best done the day before so the flavors have time to blend. Is’ a dish that summer in family, in Sicily, We often. In fact, there are black olives, the capers and red onion.

Although it's a fairly light dish, It is also delicious, and I assure you that if you love the rabbit won't be disappointed. You can serve it in small portions as a starter in spring and summer even, because it is very cool. Give then a look at all my OF SALAD RECIPES, to find inspiration for fresh and summer recipes. I hope you like. Have a good day!


Rabbit salad with lime mayonnaise and chives

Coniglio all'insalata con maionese al lime


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


1,5 kg rabbit in pieces
2 carrots
2 sticks of celery
1 large onion
1 bay leaf
1 clove
the rind of half a lemon, organic
a bouquet garni with thyme, Marjoram and Rosemary


fresh salad, to taste
6 medium sized potatoes
black olives, to taste
Capers, to taste
salt and pepper, to taste
extra virgin olive oil, to taste
one shallot, or a red onion
200 grams of mayonnaise (to make it in the house try my RECEIVED)
chives:, to taste
the juice of a lime


Wash the rabbit. Peel the carrot, the onion, remove the filaments to celery. Place in a large casserole, rabbit, carrots, Onion, celery, Laurel, cloves, lemon zest, the bouquet garni. Salt thoroughly, pepper and cook over medium heat until the meat is cooked (40 minutes is more than enough).

Boil the potatoes in salted water well. Then leave to cool, remove the peel and set aside until cool..

Bone the rabbit and take him apart (do not throw the broth, You can use it to stretch a rabbit sauce for example).

Put the rabbit in a bowl and season with extra virgin olive oil, Salt, papá, a little lime juice. Join the black olives, scallions, cut into thin slices, the capers and mix thoroughly.

Prepare the mayonnaise using normal lime juice instead of lemon juice. Must not be too thick, but quite fluid so decrease a little' the amount of oil or use a little' more lime juice. Once ready, combine the finely chopped chives with mayonnaise.

Cut the potatoes into thick slices.

Composition of the dish: lay the potatoes on the plate, cover with rabbit salad and garnish with a few green leaves of spinach, valerianella etc. Drizzle with mayonnaise and serve immediately.

MATCHING: We suggest a Vermentino produced in Tuscany by the company Viva Villa, in Cortona (province of Arezzo). Floral and fruity aromas of PEAR, Quince; Dry Taste, with mineral notes and a slightly bitter finale. The grapes are fermented in steel tanks for 20 days, then follows an aging six-month steel, and then aged for at least two months in the bottle, before the placing on the market.

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