Buy the freshest vegetables available and only during their peak season. The ones here are at their best in mid-to late summer.

　　

Ingredients

Serves 6

　　1/2 pound wax beans

　　1/2 pound roman beans

　　1/2 pound haricots verts

　　Salt

　　Cucumber Ranch Dressing (page 359)

　　

Step 1

Trim beans Snap off the ends of all the beans, leaving the “tail” on if desired.

　　

Step 2

Boil water Bring a large pot of water to a vigorous boil. Add a generous amount of salt.

　　

Step 3

Blanch and shock vegetables Cook beans and peas in separate batches, starting with the wax beans 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), 45 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.

　　

Step 4

Drain and chill 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.

　　

Step 5

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

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.