Summer Salad
Average: 5 (5 votes)

Summer Bean Salad with Buttermilk Dressing and Sea Salt

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

  • Buttermilk
    Organic Buttermilk
    6 tbsp
  • Traditional shallots
    Traditional Shallots
  • x 1
  • 200 g
  • 200 g (green and yellow)
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • 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. 

© ©Brake Through Media


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. 

© ©Brake Through Media


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. 

© ©Brake Through Media


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. 

© ©Brake Through Media


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. 

© ©Brake Through Media

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