BLT Salad with Buttermilk Dressing

Ingredients

• 1 1/2 teaspoons finely chopped shallots
• 1 tablespoon lemon juice
• 2 teaspoons white wine vinegar
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 2 tablespoons finely sliced chives
• 6 slices thick-cut bacon, cut in half
• 1/2 pound green beans, preferably haricots verts, ends trimmed
• 1 teaspoon olive oil
• 3 to 4 heirloom tomatoes of varying colors, sliced into thick rounds
• 2 medium ripe avocadoes, sliced
• Kernels from 2 medium ears of cooked corn
• Leaves from 1 head Boston lettuce, or salad greens of your choice

Directions

1. Make the dressing: Add the shallots, salt, pepper, vinegar, and lemon juice to a bowl and stir them together. Set the mixture aside for 10 minutes, which softens the sharpness of the shallots.
2. Whisk in the buttermilk and mayonnaise until the dressing is smooth, then fold in the chives. Cook the bacon: Set a large skillet over medium heat and cook the bacon until it is crisp. Move it to a plate lined with paper towels.
3. Cook the green beans: Put a bowl of ice water next to the stove. Bring a saucepan of salted water to a boil.
4. Drop the beans into the boiling water. Once the water comes back up to a boil, cook them for 4 minutes, or until they are tender. Use a slotted spoon or spider to move the beans into the ice water, then swish them through the cold water for 1 minute.
5. Lift the beans out with a slotted spoon and place them in a bowl. Add the olive oil and salt to taste, then toss to coat. Assemble the salad: Arrange the lettuce leaves on one big platter or divide them among 4 individual plates. Layer the tomato and avocado slices over the lettuce. Tuck the green beans around the salad and add the bacon on top.
6. Spoon the dressing over the salad, or offer it alongside. Finish with additional salt and pepper, if you like.