Ingredients

• 40 g boiled rabbit meat
• 25 g celery
• 20 g fennel
• 15 g carrot
• 15 g courgette green
• 15 g curly endive salad
• extra virgin olive oil
• lime

For the rabbit recipe with endive and vegetables, cut the rabbit into cubes, season with the pulp in pieces of half a lime and let it rest for 30 minutes.

Cut the celery, carrot, courgette and fennel into strips and cook them in a pan with a tablespoon of oil and 3 tablespoons of water, for 2 '. Make up the glass with the rabbit, the stewed vegetables and the endive cut into small pieces; decorated with lime peel.

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