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"This is my favorite dish with quail. The recipe comes from Restaurant 21 in NYC, and was published in Gourmet magazine. I have been making this special salad for years and it never fails to impress! It only takes about 30 minutes to prep but really needs at least three hours to marinade."

Ingredients: mesclun, Dijon mustard...

"A part of the complete Rabbit dinner I am creating. The Olivier salad is a Russian classic, but using rabbit meat in it is my idea."

Ingredients: eggs, green onions...

"An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Richard Hughes, featured in The Louisiana New Garde television series."

Ingredients: baby greens, Dijon mustard...

"I just can't recall where I got this recipe, but I've made it twice and liked it even better the second time,..thought others should try it."

Ingredients: chives, cider vinegar, cloves...

"Part of the Complete Rabbit Dinner I am creating. This one is highly unusual and experimental"

Ingredients: dill, eggs, nutmeg...

"Serve on sandwiches or over quartered tomatoes and lettuce"

Ingredients: sweet gherkins, hard-boiled eggs...

"A really easy but wonderfully tasty salad suitable for light lunches, starters of side dishes."

Ingredients: ham, honey, lemon juice...