Herby Black Rice Salad with Radishes and Ricotta Salata

Ingredients:

Vinaigrette:

• ¼ cup olive oil
• 2 tablespoons Sherry vinegar or red wine vinegar
• Kosher salt and freshly ground black pepper

Salad And Assembly:

• 1 cup black rice
• Kosher salt
• 2 cups mixed radishes, sliced, quartered
• 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

Directions:

Vinaigrette:
Combine oil and vinegar in a small airtight container; cover and shake well. Season with salt and pepper.
Do Ahead: Vinaigrette can be made 3 days ahead; chill.

Salad And Assembly:
Combine rice and 1¾ cups water in a medium saucepan; season with salt. Bring to a boil on 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.

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.

Recipe Source