Cucumber and Radish SaladPhoto by Christina Holmes
There are all kinds of radishes available at the markets in the spring—use any shape or color that looks good to you.
Recipe information
Total Time
15 minutes
Yield
Makes 6 servings
Ingredients
3/4 cup sliced almonds
1 small shallot, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt, freshly ground pepper
freshly ground pepper
1 1/2 pounds English hothouse, Persian, or Japanese cucumbers, cut into 1/2" pieces
1 bunch radishes, trimmed, cut into thin wedges
2 cups fresh flat-leaf parsley leaves, 1 1/2 cups coarsely chopped, 1/2 cup left whole
Preparation
Step 1
Preheat oven to 350°F. Spread almonds out on a rimmed baking sheet. Toast, tossing occasionally, until golden brown, 8-10 minutes; let cool.
Step 2
Whisk shallot, oil, and vinegar in a large bowl; season with salt and pepper. Add cucumbers, radishes, parsley, and almonds; toss to coat. Season with salt and pepper.
Recipe notes
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