Pecan Crusted Rabbit With Wilted Greens And Creole Dressing | Emerils.com

Ingredients

• FOR THE CREOLE DRESSING:
• 1 large egg
• 1 tablespoon Creole or whole-grain mustard
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 cup vegetable oil
• FOR THE TENDERLOINS:
• 1/2 cup fine dried bread crumbs
• 1 cup pecan pieces
• 5 teaspoons Creole Seasoning
• 8 rabbit tenderloins (about 2 ounces each)
• 5 tablespoons Creole or whole-grain mustard
• FOR THE WILTED GREENS AND TO FINISH THE DISH:
• 1 tablespoon olive oil
• 8 cups assorted baby salad greens, such as romaine, frisÈe, red oakleaf, and radicchio, washed and patted dry
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves