David Chang's buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoons 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.
Step 3
Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.
Step 4
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.
Step 5
Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.
