Ingredients

• 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

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Instructions

1. Combine oil and vinegar in a small airtight container; cover, and shake well. Season with salt and pepper.
2. Do Ahead Vinaigrette can be made 3 days ahead; chill.
3. Vinaigrette can be made 3 days ahead; chill.
4. Salad and assembly: 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. 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.
5. 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.
6. 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.