Farmers' Market Salad

Contributed by Marcia Kiesel

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

Parsley Dressing

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

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