Cucumber and Radish Salad
By mirelsonp
Recipe source: Bon Appetit - May 2013
There are all kinds of radishes available at the markets in the spring—use any shape or color that looks good.
Rate this recipe
4.7/5
(3 Votes)
Ingredients
- 3/4cup3/4 cup sliced almonds
- 1small1 small shallot, finely chopped
- 1/4cup1/4 cup extra-virgin olive oil
- 1/4cup1/4 cup red wine vinegar
- Kosher salt, freshly ground pepper
- 1 1/2pounds1 1/2 pounds English hothouse, Persian, or Japanese cucumbers, cut into 1/2" pieces
- 1bunch1 bunch radishes, trimmed, cut into thin wedges
- 2cups2 cups fresh flat-leaf parsley leaves, 1 1/2 cups coarsely chopped, 1/2 cup left whole
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
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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