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The traditional method involves an egg yolk and much hand whisking which results in a thin flavorful dressing

Green Salad with Peas, Green Beans, and Buttermilk Ranch Dressing 1/2 cup (125ml) buttermilk 1/2 cup (120g) mayonnaise 1 medium shallot, peeled and minced 1-2 cloves garlic, peeled and minced 2 tablespoons minced fresh dill 1/2 cup (20g) minced or snipped fresh chives, plus 2 tablespoons minced chives 1 teaspoon freshly squeezed lemon juice or red wine vinegar 1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard, (optional) 1/4 teaspoon kosher or sea salt freshly ground black pepper 1/2 pound (225g) green beans, trimmed 1/2 pound (225g) sugar snap peas, tough tips and strings removed 1 cup (140g) fresh or frozen (thawed) green peas 1 small head Boston or Romaine lettuce, cored and leaves torn or sliced (I often slice Romaine and tear softer lettuces, like Boston) Bring a large pot of salted water to a boil

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