Cucumber And Radish Salad
This vibrant salad combines crunchy almonds, crisp cucumbers, and peppery radishes, all tossed in a flavorful shallot vinaigrette. The toasty aroma of the almonds adds a delightful nuttiness to each bite, making this dish a refreshing and satisfying addition to any meal. Enjoy the fresh flavors and textures that come together in this simple yet delicious recipe.
— Constant Cookbook
Ingredients
- 3/4 sliced almonds
- 1 small shallot, finely chopped
- 1/4 extra-virgin olive oil
- 1/4 red wine vinegar
- Kosher salt, freshly ground pepper
- 1 1/2 English hothouse, Persian, or Japanese cucumbers, cut into 1/2-inch pieces
- 1 bunch radishes, trimmed, cut into thin wedges
- 2 fresh flat-leaf parsley leaves, 1 1/2 coarsely chopped, 1/2 cup left whole
Instructions
- 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.
Yield
6 servings
Comments
No comments found.