If you're camping, 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
¼
2
Salad and Assembly
1
2
2
¼
¼
2
Preparation
Vinaigrette
Step 1
Combine oil and vinegar in a small airtight container; cover and shake well. Season with salt and pepper.
Step 2
Do Ahead: Vinaigrette can be made 3 days ahead; chill.
Salad and assembly
Step 3
Combine rice and 1¾ cups water in a medium saucepan; season with salt. Bring to a boil on 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 4
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.