Farmers' Market Salad

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

6 to 8 -


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


  • 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


  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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