We started working with Benjamin Vaschetti when he was a chef in Manhattan. The pandemic forced everyone to adjust. For some, these changes involved opening up new doors and taking new risks. Ben is part of this group. Together with his wife, Ben founded Maison Benjamin where they combine their backgrounds and talents in the culinary and hospitality spheres and offer memorable culinary concierge and related services and experiences to private clients. 

Ben recently shared with us this recipe for a summer beans salad. A tangle of green and yellow summer beans is tossed with a tangy buttermilk-chive dressing and finished with basil, shallots, and Amagansett Sea Salt for a delicious and beautiful dish. The buttermilk dressing makes it wonderful. And the Amagansett Sea Salt makes it memorable!

Summer Beans Salad with Buttermilk Dressing and Amagansett Sea Salt

Summer Beans SaladChef Ben Vaschetti's Summer Beans Salad

Ingredients:

Buttermilk dressing:

  • 6 tablespoon buttermilk
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 1 teaspoon Kosher salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grapeseed oil
  • 1 teaspoon chopped chives

Summer beans:

  • 3 oz green Romano beans
  • 3 oz yellow Romano beans
  • 3 oz haricots verts
  • 3 oz yellow wax beans

Finish:

  • 1 oz shallots
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon Amagansett Sea Salt
  • 1 oz basil leaves
Method:

Buttermilk dressing:

In a blender, combine the buttermilk, egg yolk, lemon juice, and salt. Blend on high speed and slowly stream in the extra virgin olive oil and grapeseed oil. Blend until smooth, about 1 minute. Transfer to a bowl and stir in the chopped herbs. Marinate in the refrigerator for 1 hour before serving.

Summer beans:

Cut the green and yellow Romano beans at a 45-degree angle to create diamond shapes. Cut the haricots verts and yellow wax beans into 1/2-inch pieces. Bring a pot of salted water to a boil. Blanch the green and yellow Romano beans until tender, 4 to 5 minutes. Transfer to an ice bath and when cooled, remove and reserve. Blanch separately the haricots verts and wax beans until tender 5 to 6 min. Transfer to the ice bath, remove and reserve. Finally, blanch the baby haricots verts until tender, about 1 minute, transfer to the ice bath, remove and reserve.

Finish:

Slice the shallots very thin on a mandoline and set aside. In a small mixing bowl, dress the beans with the buttermilk dressing. Arrange the beans on a plate on top of each other and garnish with basil leaves, Amagansett Sea Salt, sliced shallots, and drizzle with extra virgin olive oil. Serve and enjoy!

Makes 2 servings