Beans & Peas with Buttermilk Ranch

1. Blanch and Shock Vegetables

Bring a medium saucepan of salted water to a boil. Add the haricots verts or thin green beans and cook for 2 to 3 minutes until they are bright green and tender-crisp. Use a slotted spoon to transfer them to ice water to stop the cooking process. Next, add the sugar snap peas and peas to the boiling water and cook for 1 to 2 minutes. Drain them and transfer to the ice water as well. Wait until all the vegetables are thoroughly cooled.

2. Dry Vegetables

After cooling, dry the beans and peas well with paper towels or a salad spinner to remove any excess water.

3. Make Ranch Dressing

In a medium bowl, whisk together the buttermilk, mayonnaise, ½ cup of snipped fresh chives, dill, garlic powder, and onion powder to create the ranch dressing. Season with kosher salt and freshly ground black pepper to taste.

4. Toss Salad

In a large serving bowl, toss the dried green beans, snap peas, fresh or thawed peas, and Boston lettuce leaves with half of the prepared ranch dressing. Add the remaining tablespoon of minced chives and season with a little more salt and pepper to your liking.