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Bon Appétit

Green Bean and Tomato Salad with Buttermilk Dressing

By David Chang
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Green Bean and Tomato Salad with Buttermilk DressingPeden and Munk Taylor and Jen

David Chang's buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1/2 cup buttermilk
2 teaspoons fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoons olive oil, divided
Kosher salt
Freshly ground pepper
1 pound wax or green beans, trimmed
2 large leeks, white and pale-green parts only, halved, cut into 4" pieces
1 pint cherry tomatoes, halved
1 large heirloom tomato, sliced
1/2 cup thinly sliced fresh mint leaves
1/4 cup chopped fresh chives

Preparation

  1. Step 1

    Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoons oil in a small bowl; season with salt and pepper.

    Step 2

    Cook beans in a large pot of boiling salted water until just tender, about 3 minutes.

    Step 3

    Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.

    Step 4

    Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 tablespoons oil and toss to combine; season with salt and pepper.

    Step 5

    Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.

TagsSaladAmericanButtermilkDairyGreen BeanBean and LegumeVegetableLeekRoot VegetableCherry TomatoTomatoHeirloom TomatoSideLunchDinnerVegetarianGluten FreeNut FreeQuickMemorial DaySummerBon Appétit
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