Here is a salad that will hold, creamy buttermilk dressing and all, for several hours, so it’s a great make-ahead or take-to-picnic dish. Just sprinkle the blue cheese and bacon on right before serving. Be sure to dunk blanched beans in cold water so they don’t overcook. But no soaking: They’ll get soggy. To make it a vegetarian meal, ditch the bacon and crumble in smoked blue cheese in place of regular. You’ll get meat-free smoked flavor.
View Recipe: Wax Bean and Radish Salad with Creamy Parsley Dressing