Beans And Peas With Buttermilk Ranch Recipes

MIXED-BEAN CRUDITE WITH CUCUMBER RANCH DRESSING

Steps:

• Bring a large pot of water to a vigorous boil. Add about a teaspoon of salt.
• Snap off the ends of all the beans, leaving the tail on if desired
• Cook beans and peas in separate batches, starting with the snow peas and ending with the haricots verts, just until color is brightened and they are crisp-tender. They should bend without snapping but not be at all limp, 30 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
• Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
• To make dressing: Grate cucumber on the large holes of a box grater.
• In medium bowl, mix together cucumber shallot, sour cream, buttermilk, and mayonnaise. Add fresh lemon juice, salt, parsley, chives, and cayenne pepper. Season with more salt and cayenne, if desired.
• Arrange vegetables on a platter and serve with dressing for dipping.

BEANS AND PEAS WITH BUTTERMILK RANCH

Steps:

• Fill a medium saucepan with water and bring to a boil over high heat, then add a generous pinch of salt. Fill a large bowl with ice and water. Add the haricots verts to the boiling water and cook until crisp-tender and bright green, 2 to 3 minutes. Using a slotted spoon, transfer to the ice bath to cool. Add the snap peas and peas to the boiling water and cook until crisp-tender and bright green, 1 to 2 minutes. Drain well and transfer to the ice bath to cool. Drain the beans and peas very well and then pat dry with paper towels, or give them a whirl in the salad spinner.
• In a medium bowl, whisk together the buttermilk, mayonnaise, minced chives, dill, garlic powder, and onion powder. Season the ranch dressing generously with salt and pepper.
• In a large serving bowl, toss the beans and peas with the lettuce, the snipped chives, and half the ranch. Season the salad with salt and pepper. Serve right away, passing additional ranch at the table.