Camargue Salad

Camargue Salad

Camargue Salad

(Recipe for 4 people)


200 g red rice
4 eggs
20 cherry tomatoes
100 g peas or green beans
12 black and green olives
12 salted anchovy fillets in brine
2 tablespoons capers
1 white onion or 1 spring onion
a few basil leaves
1 lemon
olive oil
salt and pepper


Cook the rice in boiling water for about 35 minutes. When cooked, drain and cool.

Cook the peas (or green beans) a few minutes in a steamer, keeping them crispy.

When they are cooked, refresh them under cold water. Peel and chop the onion.

Wash the tomatoes and cut them in two. Wash the basil, squeeze the lemon and stone the olives.

Mix all the ingredients together, add the capers and sprinkle with olive oil. Cook the hard-boiled eggs, cut them into slices and add them when serving.