Red Camargue Rice Salad with Preserved Lemons and Mullet Roe

Riz rouge de camargue à la poutargue

Preparation info
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By Caroline Conran

Published 2012

  • About

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 set them off. An abrivado is an exciting event, when the mounted cowhands herd a number of cattle, in a close group, at a fast gallop, bringing them in from the salt marshes and prairies onto the ranch. Sometimes this is done as a spectacle for the crowds – Aigues-Vives in the Gard ha