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Recipes of the Week


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Summer Radish, Cucumber & Italian Parsley Salad

Ingredients

  • 1 English cucumber or the equivalent
  • 10 to 12 radishes
  • 3 loose cups fresh Italian parsley, chopped
  • 3 tablespoons minced fresh chives
  • 3/4 cup coarsely crumbled feta
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 11/2 tablespoon white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper

Preparation

  • Peel and cube the cucumber into 1/4 to 1/2 inch cubes. If using smaller cucumbers it may not be necessary to peel the cucumbers first. Place in a serving bowl.
  • Thinly slice the radishes and add to the cucumber along with the parsley, chives and 1/2 cup feta.
  • In a small bowl, stir the sugar and salt into the vinegar and let sit for 5 minutes. Whisk in the oil and the pepper.
  • Toss the vinaigrette into the salad, top with the remaining feta, and serve immediately. Serves 6 to 8.

Download the recipe card (pdf)

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