Summer Salad
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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. 

Preparation time

30 min

Ingredients For

  • Buttermilk
    Organic Buttermilk
    6 tbsp
  • Traditional shallots
    Traditional shallots
  • x 1
  • 6 oz
  • 6 oz (green and yellow)
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • 1 oz
  • 0.50 tsp
  • 1 tsp
  • 1 tsp

Preparation

1

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

2

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

3

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

4

Slice the shallot very thinly on a mandoline. 

5

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

© ©Brake Through Media

6

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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