By David Cohen
Five years ago, I never saw a Persian cucumber on a supermarket shelf. Now they’re everywhere. How’s that? While I have no idea how these baby cukes climbed to the top of the salad veggie charts so quickly, I’m thrilled to have them readily available.
For the dressing, whisk together equal parts extra-virgin olive oil and red wine vinegar, a minced shallot, and a couple pinches of salt and pepper. Next, cut your Persian cucumbers into ½-inch chunks and put in a large bowl with thinly sliced radishes and a healthy handful of coarsely chopped parsley. Toss with the dressing and then salt and pepper to taste.
Sounds too easy, but this salad is more complex then it lets on. And it works equally well for a weeknight meal as it does for Easter lunch.