Farmers' Market Salad

You can also use this tasty, tangy parsley dressing as a vegetable dip and for a potato or a pasta salad.

Slideshow: Terrific Green Salads

  • Servings: 6-8

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parsley dressing
  • 3 cups (packed) fresh flat-leaf parsley
  • 1/2 medium onion, coarsely chopped
  • 1 medium garlic clove, quartered
  • 3 tablespoons red wine vinegar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound fresh bush or runner beans, such as green Kentucky Wonder, Blue Lake or yellow wax
  • 3/4 pound young lettuces
  • Salt and freshly ground pepper
  • 6 to 8 radishes, thinly sliced
  • 6 to 8 hard-boiled eggs, halved

How to make this recipe

  1. Puree all the ingredients in a blender. Transfer to a small bowl.

  2. In a saucepan of boiling salted water, cook the beans until just tender, about 5 minutes. Drain and refresh with cold water. Cut the beans into 2-inch lengths.

  3. In a very large bowl, toss the lettuces with about 2/3 cup of the dressing. Season with salt and pepper. Transfer to a shallow serving bowl. Add the beans to the first bowl, toss with about 2 tablespoons of the dressing and season with salt and pepper. Scatter the beans and radishes over the salad, arrange the hard-boiled eggs around the edge and drizzle on the remaining dressing.

Make Ahead

The dressing can be refrigerated for up to 1 day. Let return to room temperature before serving.

Contributed By Published September 1996

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