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 PDO Vallée des Baux-de-Provence Olive Oil; 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.

Summer

Veggie

For lunch

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Ingredients For

Organic Buttermilk
6 tbsp
Fruits & Vegetables

Traditional shallots

x 1 •See the article
Kosher salt
egg yolk x 1
Romano beans 6 oz
French beans 6 oz (green and yellow)
Oil & oilseeds

PDO Vallée des Baux-de-Provence Olive Oil

0.50 c •See the article
fresh basil leaves 1 oz
Amagansett sea salt 0.50 tsp
lemon juice 1 tsp
chopped chives 1 tsp

Where to find

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.

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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.

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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.

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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.

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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.