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Farmers' Market Salad

  • SERVINGS: 6-8
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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

Salad

  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.
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