Recipes Farmers' Market Salad Be the first to rate & review! You can also use this tasty, tangy parsley dressing as a vegetable dip and for a potato or a pasta salad. Terrific Green Salads By Marcia Kiesel Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 to 8 - Ingredients 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 Salad 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 Directions 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. Rate it Print