Beans and Peas in Buttermilk Ranch

Makes 4 servings

Kosher salt

½ pound haricots verts or thin green beans

½ pound sugar snap peas, strings removed

1 cup fresh or thawed frozen peas (4 ounces)

½ cup buttermilk

½ cup mayonnaise

½ cup snipped fresh chives, plus 1 tablespoon minced 1 tablespoon minced fresh dill

¾ teaspoon garlic powder

¾ teaspoon onion powder

Freshly ground black pepper

1 small head Boston lettuce, cored and leaves torn Bring a medium saucepan of well-salted water to a boil. Fill a large bowl with ice and water.

Add haricots verts to boiling water; cook until crisp-tender and bright green, 2 to 3 minutes. Using a slotted spoon, transfer to ice bath to cool.

Add snap peas and peas to boiling water; cook until crisp-tender and bright green, 1 to 2 minutes. Drain well and transfer to ice bath to cool. Drain beans and peas very well and pat dry with paper towels.

In a medium bowl, whisk together buttermilk, mayo, minced chives, dill and garlic and onion powders. Season dressing generously with salt and pepper.

In a large serving bowl, toss beans and peas with lettuce, snipped chives and half the ranch. Season with salt and pepper. Serve right away, passing additional ranch at the table.

Note: Cooked beans and peas can be covered with a damp paper towel and refrigerated overnight. Dressing keeps refrigerated up to five days.