My F&W
quick save (...)

Farmers' Market Salad

  • SERVINGS: 6-8
  • FAST

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

Parsley Dressing

  1. 3 cups (packed) fresh flat-leaf parsley
  2. 1/2 medium onion, coarsely chopped
  3. 1 medium garlic clove, quartered
  4. 3 tablespoons red wine vinegar
  5. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  6. 1 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground pepper


  1. 1 pound fresh bush or runner beans, such as green Kentucky Wonder, Blue Lake or yellow wax
  2. 3/4 pound young lettuces
  3. Salt and freshly ground pepper
  4. 6 to 8 radishes, thinly sliced
  5. 6 to 8 hard-boiled eggs, halved
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.