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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 English hothouse, Persian, or Japanese cucumbers, cut into 1/2-inch pieces
- 1 bunch radishes, trimmed, cut into thin wedges
- 2 cups fresh flat-leaf parsley leaves, 1 1/2 coarsely chopped, 1/2 cup left whole
Directions:View on Bon Appetit
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