Cucumber and Radish Salad


  • 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 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


  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.