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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" 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']

Preheat oven to 350°F. Spread almonds out on a rimmed baking sheet. Toast, tossing occasionally, until golden brown, 8-10 minutes; let cool.
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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