LibreRecipes

Green Bean and Tomato Salad with Buttermilk Dressing

Rating

Calories

139.0

Protein

4.0

Sodium

59.0

Fat

7.0

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

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

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.