Photo by Kyle Johnson
Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.
Recipe information
Yield
4 servings
Ingredients
Vinaigrette:
1/4 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
1/4 cup chopped unsalted, roasted almonds
1/4 cup chopped fresh dill
2 tablespoons chopped fresh chives
Preparation
Vinaigrette:
Step 1
Combine oil and vinegar in a small airtight container; cover, and shake well. Season with salt and pepper.
Salad and assembly:
Step 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.
Step 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.
Do Ahead
Step 4
Vinaigrette can be made 3 days ahead; chill.
Recipe notes
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