Green Salad with Buttermilk Ranch (Print Version)
# Ingredients:
→ Dressing
01 -
125ml buttermilk
02 -
120g mayonnaise
03 -
1 medium shallot, minced
04 -
1-2 cloves garlic, minced
05 -
2 tablespoons fresh dill, minced
06 -
70g fresh chives, divided (50g for garnish, 20g for dressing)
07 -
1 teaspoon lemon juice or red wine vinegar
08 -
1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard (optional)
09 -
1/4 teaspoon kosher or sea salt
10 -
Freshly ground black pepper, to taste
→ Salad
11 -
225g green beans, trimmed
12 -
225g sugar snap peas, strings removed
13 -
140g fresh or thawed frozen green peas
14 -
1 small head Boston or Romaine lettuce, torn or sliced
# Instructions:
01 -
Bring a large pot of salted water to a boil. Line a baking sheet with a clean kitchen towel. Prepare an ice bath in a separate bowl.
02 -
Cook green beans in boiling water until tender-crisp, 2-5 minutes. Remove with a slotted spoon and immediately transfer to ice water. Once cool, remove and drain on the towel-lined baking sheet.
03 -
Cook sugar snap peas in the same boiling water until tender-crisp, 2-4 minutes. Add green peas during the last minute. Cool in ice bath, then drain on towel.
04 -
Whisk together buttermilk, mayonnaise, shallot, garlic, dill, 2 tablespoons chives, lemon juice, mustard, salt, and pepper in a medium bowl. Adjust seasoning to taste.
05 -
Place lettuce in a salad bowl. Pat the blanched vegetables dry and add to bowl. Sprinkle with remaining chives. Pour half the dressing over the salad and toss well to combine.
# Notes:
01 -
Reserve extra dressing for serving on the side.
02 -
Don't leave vegetables in ice bath too long as they can become soggy.