It’s summer and grilling season! Cookbook author Judith Fertig talks about her new book, “Red, White and ‘Que.” You can also hear from her on Thursday at The Webster House.
Blistered Green Beans with Buttermilk Ranch Dressing
Serves 6
Buttermilk Dressing
- 3 green onions, chopped with some of the green
- 1/2 cup (21 g) torn fresh basil leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 large garlic cloves, roughly chopped
- 1 cup (227 g) mayonnaise
- 1/2 cup (113 g) non-fat Greek yogurt, such as Fage
- 1/2 cup (120 ml) buttermilk
- Kosher salt and freshly ground pepper
- 1 1/2 pounds (680 g) fresh, slender green beans
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning, barbecue rub of your choice, or blackened seasoning
For the Buttermilk Dressing, place the green onions, basil, lemon juice, Dijon mustard, olive oil, and garlic in a food processor fitted with a steel blade. Process mixture for 30 seconds or until the ingredients are pureed. Add the mayonnaise, yogurt, and buttermilk and process again until well blended. Season with salt and pepper. Transfer to a large container, cover and refrigerate for at least 1 hour before serving. Keeps in the refrigerator for up to 1 week.
Prepare a hot fire in your grill.
In a bowl, toss the beans with the olive oil to coat, then sprinkle on the seasoning and toss again. Transfer the beans to a grill basket or a grill wok set on a large baking sheet.
Place the grill basket or grill wok directly over the fire. Turn the grill basket from time to time or stir-grill by tossing the beans with wooden paddles or grill spatulas until tender and blistered, about 8 to 10 minutes.
To serve, transfer the beans to a platter and spoon over the Buttermilk Dressing.
