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Categories:
buttermilk lemon juice garlic onion powder olive oil kosher salt freshly ground pepper green beans leeks cherry tomatoes heirloom tomato mint leaves fresh chives
Viewed: 112 - Published at: 3 years agoIngredients
- 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
Method
- 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.
