Herby Black Rice Salad With Radishes And Ricotta Salata

• 1/4 cup olive oil
• 2 tablespoons Sherry vinegar or red wine vinegar
• Kosher salt, freshly ground pepper
• 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
• 1/4 cup chopped unsalted, roasted almonds
• 1/4 cup chopped fresh dill
• 2 tablespoons chopped fresh chives

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

olive oil, sherry vinegar, kosher salt, black rice, kosher salt, mixed radishes, freshly ground black pepper, ricotta salata, almonds, dill, fresh chives

Taken from www.epicurious.com/recipes/food/views/herby-black-rice-salad-with-radishes-and-ricotta-salata-56389760 (may not work)