Red Camargue Rice Salad with Preserved Lemons and Mullet Roe from Sud de France by Caroline Conran
This is a really beautiful dish similar to one eaten at the lunches given at the abrivados of the Camargue; the colours are warm and glowing– russet, golden yellow and amber, with black olives to...
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Ingredients
- 20 black olives
- ½ tsp salt
- 1 red chilli
- 3 tbsp olive oil
- 12 cherry tomatoes, halved (optional)
- 50 g pressed mullet roe (poutargue), skin removed, thinly sliced
- 1 tbsp sherry vinegar
- 1 preserved lemon, flesh removed, peel cut into little strips
- 400 ml water
- 150 g red Camargue rice
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