The month started with a weekend on the coast during which I had no fish. No surprize that I had my eye on a shrimp and red rice salad, supposedly from the Camargue region in France where wild horses roam.
Camargue salad: see “French Mediterranean Cuisine”, Cornelia Schinharl and Jörg Zipprick (translated from Südfrankreich - Küche & Kultur). Squiggly little squid legs were my substitution for shrimp, and millet was for rice. But tonight I’m really off to Ostend!
Millet and squid salad
Serves 4
200 g millet, rinsed, cooked for 20-25 minutes in 2,5 times the amount of water
1 onion
1 bay leaf
2 sprigs of thyme
1 red bell pepper, millimetered
1 orange bell pepper, millimetered
4 tomatoes, peeled, deseeded and chopped in small pieces
150 g squid
6 tablespoons olive oil
lemon juice or red wine vinegar
1 tablespoon mustard
salt, pepper or other seasoning
optional: basil leaves
Cook the millet in water flavored with 1/2 onion, bay leaf and thyme.
Chop up the other half of the onion, the bell peppers and the tomatoes.
Make a dressing with the oil, lemon juice or red wine vinegar and the mustard, and season with salt and pepper.
Combine all ingredients, and put basil leaves on top [or as I did, with parsley, chives and some lemon basil - Lamiaceae - citroenmelisse].
Note: 1/2 onion added to the salad is my addition. This is actually quite strong, and not recommended. The onion will soften in taste the next day when kept chilled due to the dressing.
Note, 1 day later: Blast my non-existent memory for recipes. The Camargue salad has green pitted olives too.
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