Cucumber and Radish Salad

By draingal

Active 10 Minutes - Total 15 Minutes. Makes 6 servings. There are all kinds of radishes available at the markets in the spring - use 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 lb. 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°. Spread almonds out on a rimmed baking sheet. Toast, tossing occasionally, until golden brown, 8-10 minutes; let cool.
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.