Salade Camarguaise

For the Salade Camarquaise, boil the long grain rice in lightly salted water for about 25 minutes. Then drain, rinse with cold water and let drain.

Cut the celery into very thin slices. Rinse the squid under running water, rub dry and cut into rings.

Then cut them in half, fry in oil for 2 minutes and season lightly with salt. Remove the casings from the crab tails. Drizzle crab tails and fried squid rings with a little lime juice.

Cut tomatoes, blanch, skin and dice. Toss all ingredients over long-grain rice. Sprinkle with herbs and mix the salad dressing from the ingredients. Pour the salad dressing over the salad.

Season the Salade camarguaise with salt and freshly ground pepper to taste before serving.

Preparation Tip:

the Salade camarguaise.

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