Summer Salad
40 min

Summer Bean Salad with Buttermilk Dressing and Sea Salt

Benjamin Vaschetti By Benjamin Vaschetti, Chef

A tangle of green and yellow summer beans is tossed with a tangy buttermilk-chive dressing and finished with basil, shallots, and sea salt. 

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Average: 5 (4 votes)

Ingredients For

  • Buttermilk
    6 tbsp
  • x 1
  • 200 g
  • 200 g (green and yellow)
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    15 ml See the article
  • x 1
  • 30 g
  • 0.50 tsp
  • 1 tsp
  • 1 tsp

Combine the buttermilk, egg yolk, lemon juice, and kosher salt in a blender. Blend on high speed, and then slowly stream in the olive oil. 

Step 1
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    Blend until smooth, about 1 minute. Transfer to a bowl and stir in the chives. Chill in the refrigerator for 1 hour before serving to allow the flavors to develop. 

    Step 2
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    Cut the Romano beans and french beans into pieces. Bring a pot of salted water to a boil. Blanch the beans until tender, 4 to 5 minutes. Transfer to an ice bath and, when cooled, remove and reserve. 

    Step 3
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    Slice the shallot very thinly on a mandoline. 

    Dress the beans and half of the sliced shallots with the buttermilk dressing in a medium bowl. 

    Step 4
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    Nicely arrange the beans on top of each other on plates. Garnish with the basil leaves, Amagansett sea salt, remaining sliced shallots, and drizzle with olive oil. Serve. 

    Step 5
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    Fleur de sel de Guérande sea salt PGI
    Fleur de sel de Guérande sea salt PGI
    See Recipe