Name: Green Bean and Tomato Salad with Buttermilk Dressing
Yield: 6 Servings
Ingredients: ½ cup buttermilk; 2 teaspoons fresh lemon juice; ½ teaspoon garlic powder; ½ teaspoon onion powder; 3 tablespoons olive oil, divided; Kosher salt and freshly ground black 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; ½ cup thinly sliced fresh mint leaves; ¼ cup chopped fresh chives

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Randy Harris

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

Recipe notes