Credit: Rob Tannenbaum

Recipe Summary



For crudite
For cucumber ranch dressing


Instructions Checklist
  • Bring a large pot of water to a vigorous boil. Add about a teaspoon of salt.

  • Snap off the ends of all the beans, leaving the tail on if desired

  • Cook beans and peas in separate batches, starting with the snow peas and ending with the haricots verts, just until color is brightened and they are crisp-tender. They should bend without snapping but not be at all limp, 30 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.

  • Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.

  • To make dressing: Grate cucumber on the large holes of a box grater.

  • In medium bowl, mix together cucumber shallot, sour cream, buttermilk, and mayonnaise. Add fresh lemon juice, salt, parsley, chives, and cayenne pepper. Season with more salt and cayenne, if desired.

  • Arrange vegetables on a platter and serve with dressing for dipping.