Name: Farmers' Market Salad
Yield: 6-8
Ingredients: 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

Step 1

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

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Step 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.
Step 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.

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