BLT Salad with Buttermilk Dressing

Make the dressing: In a bowl, combine shallots, vinegar, lemon juice, salt, and pepper. Let sit for 10 minutes to tame the raw flavor of the shallots. Whisk in the buttermilk and mayonnaise until smooth. Stir in the chives. Sally Vargas Cook the bacon: In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate. Cook the green beans: Fill a bowl with ice water and set it near the stove. Bring a saucepan of salted water to a boil. Add the beans to the boiling water. Let the water return to a boil and then cook for 4 minutes, or until tender. With a slotted spoon or spider, transfer the beans to the bowl of ice water. Swish around in the cold water for 1 minute. With a slotted spoon, transfer to a bowl. Sprinkle with the olive oil and salt to taste. Toss together. Sally Vargas Assemble the salad: On one big platter or on 4 individual plates, arrange the lettuce leaves. Arrange tomato and avocado slices on top of the lettuce. Scatter the corn and place the green beans around the salad and top with the bacon. Drizzle the salad with the dressing, or serve the dressing on the side. Sprinkle the salad with more salt and pepper, if you like. Sally Vargas