1/2 cup buttermilk

1/2 cup mayonnaise

1/2 cup snipped fresh chives, plus 1 tablespoon minced

1 tablespoon minced fresh dill

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

Freshly ground black pepper

1 small head Boston lettuce, cored and leaves torn

1. Fill a medium saucepan with water, and bring to a boil over high heat; then add a generous pinch of salt.

2. Fill a large bowl with ice and water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 3 minutes. Using a slotted spoon, transfer to the ice bath to cool.

3. Add the snap peas and peas to the boiling water, and cook until crisp-tender and bright green, 1 to 2 minutes. Drain well and transfer to the ice bath to cool. Drain the beans and peas very well and then pat dry with paper towels.

4. In a medium bowl, whisk together the buttermilk, mayonnaise, minced chives, dill, garlic powder and onion powder. Season the ranch dressing generously with salt and pepper.

5. In a large serving bowl, toss the beans and peas with the lettuce, the snipped chives, and half the ranch. Season the salad with salt and pepper. Serve right away, passing additional ranch at the table.

Advanced preparation: The cooked beans and peas can be covered with a damp paper towel and refrigerated overnight. The ranch can be refrigerated in an airtight container for up to five days.

Art courtesy of "Just Cook It" (Houghton Mifflin Harcourt, 2018) by Justin Chapple

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)