Cucumber and Radish Salad

Name: Cucumber and Radish Salad
Yield: 4 servings
Ingredients: 1 3/4 cup sliced almonds; 1 1 small shallot, finely chopped; 1 1/4 cup extra-virgin olive oil; 1 1/4 cup red wine vinegar; 1 Kosher salt, freshly ground pepper; 1 1 1/2 pounds English hothouse, Persian, or Japanese cucumbers, cut into 1/2" pieces; 1 1 bunch radishes, trimmed, cut into thin wedges; 1 2 cups fresh flat-leaf parsley leaves; 1 1 1/2 cups coarsely chopped; 1 1/2 cup left whole

From the kitchen of Carly

Crisp cucumbers and peppery radishes tossed with nutty toasted almonds, bright parsley, and a sharp shallot vinaigrette. This salad is light, crunchy, and exactly what you need when you want something fresh and alive on your plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 cup sliced almonds
11 small shallot, finely chopped
11/4 cup extra-virgin olive oil
11/4 cup red wine vinegar
1Kosher salt, freshly ground pepper
11 1/2 pounds English hothouse, Persian, or Japanese cucumbers, cut into 1/2" pieces
11 bunch radishes, trimmed, cut into thin wedges
12 cups fresh flat-leaf parsley leaves
11 1/2 cups coarsely chopped
11/2 cup left whole

Instructions

Preheat oven to 350°F. 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.