Seared Rabbit Loin with Frisee and Pancetta

1. 1

   To prepare the frisee, remove the outer green leaves, reserving only the soft yellow inner part of each head.

2. 2

   Separate the leaves, rinse well, and dry.

3. 3

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

4. 4

   Drain and reserve.

5. 5

   Trim the loins of any connective tissue.

6. 6

   Heat 3 tablespoons of the olive oil in a saute pan over high heat.

7. 7

   Add the loins and brown well on all sides.

8. 8

   Transfer the loins to a plate to rest, then slice 1/2 inch thick.

9. 9

   Combine the vinegar, the remaining 4 tablespoons olive oil, the olives, and the shallot in a bowl.

10. 10

    Add the frisee, sliced rabbit loin, and pancetta.

11. 11

    Toss gently to combine and season with salt and pepper.

12. 12

    Divide among 4 small plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.