1/4 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
2 cups mixed radishes, sliced, quartered
Freshly ground black pepper
2 ounces ricotta salata (salted dry ricotta), thinly sliced
1/4 cup chopped unsalted, roasted almonds
1/4 cup chopped fresh dill
2 tablespoons chopped fresh chives
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 1 3/4 cups water in a medium saucepan; season with salt. Bring to a boil on stove over high. Reduce
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