Chris Morocco adapted by Paige

Vinaigrette:

½  cup olive oil

¼ cup Sherry vinegar or red wine vinegar

Kosher salt and freshly ground black pepper

Salad And Assembly:

1 cup black rice

Kosher salt

2 cups mixed radishes or turnips, sliced, quartered

1 cup chopped Celery

Freshly ground black pepper

2 ounces ricotta salata (salted dry ricotta), thinly sliced

¼ cup chopped unsalted, roasted almonds

¼ cup chopped fresh dill

¼ cup chopped parsley

2 tablespoons chopped fresh garlic chives (or regular if your not shopping at xmas eve market)

Preparation: Vinaigrette - Make a 2x recipe of this, it’s going to be amazing over some kale w/ poached eggs the next morning!  Combine oil and vinegar in a small airtight container; cover and shake well. Season with salt and pepper.

Salad and assembly: 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. Just before serving, toss rice, radishes and celery with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.

This Salad would do quite well with the addition of Roasted Butternut Squash & Leeks as well - and make it a heart main dish for any vegetarians at your table this season.