Herby Black Rice Salad with Radishes and Ricotta Salata
A vibrant and nutritious salad featuring nutty black rice, crisp radishes, and salty ricotta salata, brightened with fresh herbs and crunchy almonds. The simple sherry vinaigrette brings all the flavors together in this elegant dish.
Ingredients
- •¼ cup olive oil
- •2 tablespoons Sherry vinegar or red wine vinegar
- •1 to taste Kosher salt, freshly ground pepper
- •1 cup black rice
- •1 to taste Kosher salt
- •2 cups mixed radishes, sliced, quartered
- •1 to taste Freshly ground black pepper
- •2 ounces ricotta salata (salted dry ricotta), thinly sliced
- •¼ cup chopped unsalted, roasted almonds
- •¼ cup chopped fresh dill
- •2 tablespoons chopped fresh chives
Cooking Instructions
- 1.
Combine oil and vinegar in a small airtight container; cover, and shake well. Season with salt and pepper.
5 min
- 2.
Combine rice and 1 3/4 cups water in a medium saucepan; season with salt. Bring to a boil on camp stove over high. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45-50 minutes. Remove from heat, fluff rice, and let sit, covered, 10 minutes. Let cool.
60 min
- 3.
Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.
10 min
- 4.
Vinaigrette can be made 3 days ahead; chill.
