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Summer Bean Salad with Buttermilk Dressing and Sea Salt

Name: Summer Bean Salad with Buttermilk Dressing and Sea Salt
Yield: 4
Ingredients: 6.00 tbsp Organic Buttermilk; x 1.00 Traditional Shallots; Kosher salt; x 1.00 egg yolk; 200.00 g Romano beans; 200.00 g (green and yellow) French beans; 15.00 ml Vallée des Baux-de-Provence Olive Oil PDO; 30.00 g fresh basil leaves; 0.50 tsp Amagansett sea salt; 1.00 tsp lemon juice; 1.00 tsp chopped chives

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.

Ingredients For

Organic Buttermilk

6 tbsp
Traditional Shallots

x 1 See the article
Kosher salt
egg yolk x 1
Romano beans 200 g
French beans 200 g (green and yellow)
Vallée des Baux-de-Provence Olive Oil PDO

15 ml See the article
fresh basil leaves 30 g
Amagansett sea salt 0.50 tsp
lemon juice 1 tsp
chopped chives 1 tsp

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Preparation

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.

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.

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.

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.

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.