Salad with black rice, radish and "Ricotta"
4 servings
60 minutes
This refined French salad combines the earthy flavor of black imperial rice, the freshness of radish, and the creaminess of ricotta cheese. Black rice, known for its nutritional value and nutty aroma, harmonizes with a tangy dressing made from sherry vinegar and olive oil. Crunchy radish adds freshness while toasted almonds provide a light textural complexity. Dill and chives bring subtle herbal notes to the dish, creating an exquisite balance of flavors. This salad is perfect as a light lunch or an elegant addition to dinner, offering a taste of France in every bite.
1
Combine oil and vinegar in a small jar with a tight lid and shake well. Season with salt and pepper to taste.
- Olive oil: 0.3 glass
- Sherry vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Can be prepared in advance: the dressing can be made 3 days before the salad and stored in the refrigerator.
3
Combine rice and 1¾ cups of water in a medium-sized pan, add salt. Bring to a boil over high heat. Reduce heat, cover, and simmer for about 45-50 minutes until the rice is tender and has absorbed all the water. Remove from heat, fluff the rice, and let it sit covered for 10 minutes. Allow to cool.
- Black (forbidden) rice: 1 glass
4
Before serving, mix the rice with radishes and dressing in a large bowl, season with salt and pepper. Add cheese, almonds, dill, and chives, and mix.
- Radish: 400 g
- Ricotta cheese: 60 g
- Roasted almonds: 35 g
- Chopped dill: 20 g
- Chives: 2 tablespoons
