Herby Black Rice Salad with Radishes and Ricotta Salata

photo credit: Kyle Johnson

from Bon Appétit 

submitted by Anne Halsted 

preparation time: 1 hour 

serves 4 

 

Vinaigrette 

¼ cup olive oil 

2 tablespoons Sherry vinegar or red wine vinegar 

Kosher salt, freshly ground 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 (if unavailable use feta instead) 

¼ cup chopped unsalted, roasted almonds 

¼ cup chopped fresh dill 

2 tablespoons chopped fresh chives 

 

For the vinaigrette: combine oil and vinegar in a small airtight container, cover, and shake well. Season with salt and pepper. 

 

For the salad: combine rice and 1 ¾ cups water in a medium saucepan, season with salt. Bring to a boil on high heat. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes. Remove from heat, fluff rice, and let sit, uncovered, 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. 

 

Vinaigrette can be made 3 days ahead; chill