Cucumber and Radish Salad Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

There are all kinds of radishes available at the markets in the spring—use any shape or color that looks good to you.

Ingredients

Makes 6 servings

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

新鲜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

Step 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.
Step 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.

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I thought this was really good. I had one family member not like it because it had almonds and one family member like it because it had almonds. You can’t please everyone. I loved the simple dressing and the combo with the cucumber, radishes, and parsley. I really would like a bigger crunch next time so I am going to add a little bit of celery.
- mamazobo
- Panama City Beach
- 2/10/2020
The almonds in this are a really nice textural surprise. My parsley was looking wilty so I used some fresh cilantro and a little fresh mint instead. Changed the flavor profile altogether but was really tasty. Dressing is so simple and delicious that you could use it on just about any green salad.
- lschmidt
- Portland, OR
- 9/2/2015
Good combinations of things that came ripe in my garden at the same time (Cucumbers, radishes, and parsley), but too much dressing for the amount of vegetables, which is easy enough to fix.
- dkolber
- Los Gatos
- 7/28/2015
I made this for a brunch. My guests love it! I sprinkled in about a tablespoon of raw sugar and some dashes of Sriracha sauce after the salad was assembled. Gave the dish the pop I was after. Everyone raved. Word of caution: it does not keep at all - make it just prior to serving.
- FinebeakNJ
- Princeton, NJ
- 4/28/2013