Green Bean and Tomato Salad with Buttermilk Dressing
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Chang
David Chang's buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.
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
Instructions
Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoons oil in a small bowl; season with salt and pepper.
Cook beans in a large pot of boiling salted water until just tender, about 3 minutes.
Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.
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.
Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment