Pretty purple and green beans add gorgeous color to this simple salad; use a mixture of different beans for a really beautifully composed dish.
Ingredients
- Kosher salt
- 2 lb.purple, green, or yellow bush or snap beans, trimmed
- 1 lb.thick-cut bacon, cut into 1/2-inch pieces
- 5 tbsp.fresh lemon juice (about 2 lemons), divided
- 1 tbsp.Dijon mustard
- 1small clove garlic
- 1 c.vegetable oil
- 1/2 c.buttermilk
- Freshly ground pepper
- 2 tbsp.minced fresh chives
- 2 pt.cherry tomatoes, halved
- 1 lb.baby arugula or baby salad mix
- 1bunch fresh basil, leaves picked and torn
- 2 tbsp.finely sliced preserved lemon, or zest of 1 lemon
- 2 tbsp.olive oil
Directions
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- Step 1
Bring a large saucepan of salted water to a boil over medium-high heat. Place beans in water and cook until crisp-tender, 1 to 2 minutes. Drain beans and transfer to a baking tray to cool slightly.
- Step 2Meanwhile, in a large cast-iron skillet over medium-high heat, cook bacon until crisp and deep golden brown, 3 to 4 minutes. Transfer bacon to paper towel-lined plate. Let cool and crumble. Discard bacon fat or save for another use.
- Step 3Return skillet to medium-high heat for 1 minute. Working in batches, add reserved beans in a single layer; cook without stirring until blistered and lightly charred, 3 to 4 minutes. Repeat until all beans are blistered. Set beans aside to cool.
- Step 4Combine 3 tablespoons lemon juice, mustard, and garlic in a blender on high speed. Reduce speed to medium and slowly pour in vegetable oil until mixture emulsifies. Reduce speed to lowest setting and add buttermilk. Season to taste with salt and a generous amount of pepper. Stir in chives.
- Step 5Combine blistered beans, tomatoes, arugula, basil, preserved lemon, olive oil, and remaining 2 tablespoons lemon juice in a large mixing bowl, and toss gently until well combined. Season lightly with salt and pepper. Top with bacon and serve immediately with buttermilk dressing on side.
- Step 1