Cucumber and Radish Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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There are all kinds of radishes available at the markets in the springuse any shape or color that looks good to you. 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 |
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 |
Directions:
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.
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.
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