Buttermilk Green Bean Salad

• 1 lbs Fresh From Florida Green Beans, blanched
• 1 c red radishes, thinly sliced
• ½ c fresh dill, coarsely chopped
• 2 tbsp extra virgin olive oil
• 1 lemon
• Maldon Salt
• ½ c Buttermilk Dressing
• ½ c Buttermilk
• 3 tbsp mayonnaise
• Zest and juice from 1 lemon
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chive, minced
• ½ tsp kosher salt
• ⅕ tsp pepper, freshly cracked

Combine all ingredients in a mason jar. With the lid firmly in place, shake vigorously and refrigerate until ready to serve.

Blanch green beans in boiling water for 1-2 minutes. Remove and immediately plunge in ice water. Drain and set aside, tossing lightly with a little extra virgin olive oil and lemon juice.

Assemble the salad by placing the green beans and radishes on a platter. Dress with Buttermilk Dressing and garnish with fresh dill, Maldon salt and a final squeeze of fresh lemon.

Recipe developed by Chef Anna Rossi @annarossiofficial