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Recipes
September 2014

Green Bean and Tomato Salad with Buttermilk Dressing

By David Chang, Momofuku, NYCPhotography by Randy Harris

3.6

(40)

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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 information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 Tbsp. oil in a small bowl; season with salt and pepper.

    Step 2

    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.

    Step 3

    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 Tbsp. oil and toss to combine; season with salt and pepper.

    Step 4

    Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.

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