![Summer Salad](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2021-03/20201026_BrakeThrough_Media_15Q0A9831-3.jpg?itok=7Z4XvblK)
Summer Bean Salad with Buttermilk Dressing and Sea Salt
A tangle of green and yellow summer beans is tossed with a tangy buttermilk-chive dressing and finished with basil, shallots, and sea salt.
Zubereitungszeit
Zutaten Für
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Bio-Buttermilch6 tbsp
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x 1
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200 g
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200 g (green and yellow)
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30 g
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0.50 tsp
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1 tsp
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1 tsp
Zubereitung
1
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.
![](/sites/tastefrance.com/files/2021-03/5_20201027_%C2%A9BrakeThrough%20Media_5Q0A9910.jpg)
© ©Brake Through Media
2
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.
![](/sites/tastefrance.com/files/2021-03/6_20201027_%C2%A9BrakeThrough%20Media_5Q0A9913.jpg)
© ©Brake Through Media
3
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.
![](/sites/tastefrance.com/files/2021-03/4_20201027_%C2%A9BrakeThrough%20Media_5Q0A9906.jpg)
© ©Brake Through Media
4
Slice the shallot very thinly on a mandoline.
5
Dress the beans and half of the sliced shallots with the buttermilk dressing in a medium bowl.
![](/sites/tastefrance.com/files/2021-03/7_20201027_%C2%A9BrakeThrough%20Media_5Q0A9916.jpg)
© ©Brake Through Media
6
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.
![](/sites/tastefrance.com/files/2021-03/8_20201027_%C2%A9BrakeThrough%20Media_5Q0A9920.jpg)
© ©Brake Through Media
Creator
![Benjamin_Vaschetti](/sites/tastefrance.com/files/styles/max_325x325/public/2020-09/Benjamin%20Vaschetti.jpg.webp?itok=GRS1wM2t)
Chefkoch