Farmers' Market Salad

• 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.
2. Transfer to a small bowl.
3. In a saucepan of boiling salted water, cook the beans until just tender, about 5 minutes.
4. Drain and refresh with cold water.
5. Cut the beans into 2-inch lengths.
6. In a very large bowl, toss the lettuces with about 2/3 cup of the dressing.
7. Season with salt and pepper.
8. Transfer to a shallow serving bowl.
9. Add the beans to the first bowl, toss with about 2 tablespoons of the dressing and season with salt and pepper.
10. Scatter the beans and radishes over the salad, arrange the hard-boiled eggs around the edge and drizzle on the remaining dressing.

parsley, onion, garlic, red wine vinegar, extravirgin olive oil, kosher salt, freshly ground pepper, bush, salt, radishes, eggs

Taken from www.foodandwine.com/recipes/farmers-market-salad (may not work)