Chef David Bancroft’s Butterbean Salad
Yield: Serves 10
Dressing
1 cup Duke's Mayonnaise
½ cup buttermilk
½ cup full-fat sour cream
5½ oz. goat cheese
3 garlic cloves
Juice of 1 lemon, plus zest
10 basil leaves
Salt, to taste
Pepper, to taste
Salad and Assembly
3 lb. blanched (and then chilled) butter beans
4 ears sweet corn cut from the cob
Basil
Preparation
For dressing:
Puree ingredients in a blender until smooth.
For salad and assembly:
Pour dressing over butter beans and corn. Fold and chill. Garnish with basil before serving.
Tip: This also tastes delicious topped with crispy bacon.
Recipe from chef David Bancroft of Acre in Auburn, Alabama
David Bancroft is a renaissance chef, an innate multitasker who farms, forages, hunts, goes fishing, and cooks—and incorporates into his culinary network the sustainably minded purveyors he meets along the way. (Or through his expertly curated Instagram account.) All of his legwork pays off, in the form of elevated Alabama classics, including a fresh white BBQ sauce made with—what else?—Duke’s Mayonnaise.
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