Green Salad with Peas, Green Beans, and Buttermilk Ranch Dressing
4 Servings
Adapted from Just Cook It! by Justin ChappleThe original recipe called for 3/4 teaspoon (each) garlic powder and onion powder. I went with fresh garlic and a shallot. Using dried garlic and onion will give it that “classic” flavor that many are probably familiar with, so that’s an option if you want to use those. I also perked it up with extra herbs, a dash of Dijon mustard, and some lemon juice. And I’ve also made with a little minced anchovy whisked into it. (1 to 2 small filets.) Not everyone loves those, so I didn’t include them in the recipe, but in the same way they add a slightly salty umami flavor to a good Caesar Salad, they do the same here.Feel free to use another sharp herb in place of the fresh dill, such as tarragon or chervil. To make this more of a complete meal, you could add cubes of grilled chicken or shrimp, little balls of mozzarella, and/or cherry tomatoes.
1/2 cup (125ml) buttermilk
1/2 cup (120g) mayonnaise
1 medium shallot, peeled and minced
1-2 cloves garlic, peeled and minced
2 tablespoons minced fresh dill
1/2 cup (20g) minced or snipped fresh chives, plus 2 tablespoons minced chives
1 teaspoon freshly squeezed lemon juice or red wine vinegar
1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard (optional)
1/4 teaspoon kosher or sea salt
freshly ground black pepper
1/2 pound (225g) green beans, trimmed
1/2 pound (225g) sugar snap peas, tough tips and strings removed
1 cup (140g) fresh or frozen (thawed) green peas
1 small head Boston or Romaine lettuce, cored and leaves torn or sliced (I often slice Romaine and tear softer lettuces, like Boston)
1. 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.
2. Drop the green beans in the boiling water and cook until tender-crisp, 2 to 5 minutes. Remove the green beans with a slotted spoon and drop in the ice water to cool them quickly. As soon as they are cool, remove them from the ice water and let the beans drain on the towel-lined baking sheet. (Don’t let them linger too long in the ice water as you don’t want them to get soggy.)
3. Drop the snap peas into the boiling water and let cook until tender-crisp, 2 to 4 minutes. Add the peas during the last minute of cooking. Remove the snap peas and green peas with a slotted spoon and drop them in the ice water to cool them quickly. Remove from the ice water as soon as they are cool, and let drain on the towel-lined baking sheet.
4. In a medium-sized bowl, whisk together the buttermilk, mayonnaise, minced shallot, garlic, dill, and 2 tablespoons minced chives, along with the lemon juice, mustard, 1/4 teaspoon salt and black pepper. Taste, and add extra salt, if desired.
5. Put the lettuce leaves in a salad bowl. Pat the beans and peas dry with a towel and add them to the bowl. Sprinkle the salad with the remaining 1/2 cup of chives. Pour half the dressing over the salad and mix thoroughly.

Serving: Serve the salad with the remaining sauce alongside, so guests could add more, along with a little bowl of finishing salt (such as fleur de sel or Maldon) and a peppermill.

Storage: The dressing can be made 3 to 5 days in advance, and refrigerated. The green beans and peas can be prepared up to 8 hours ahead.