Worth a trip

Cucumber and Radish Salad

Name: Cucumber and Radish Salad
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

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