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.

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.