Ottolenghi’s Green Bean Salad is a bold, Mediterranean-inspired side dish featuring tender green beans, sautéed red peppers, and a sizzling garlic-caper dressing. Finished with fresh herbs and lemon zest, it delivers layers of flavor in every bite.
Why You’ll Love This Recipe
- Bursting with aromatic spices and fresh herbs
- Perfectly balanced with crunch, heat, and acidity
- A versatile side dish that pairs with almost anything
- Vegan, gluten-free, and naturally healthy
- Delicious served warm or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vegetables & Herbs
- Green beans (or mix of green and yellow)
- Red bell pepper, thinly sliced
- Green onions, finely sliced
- Fresh chervil and tarragon (or parsley, dill, and coriander)
- Lemon zest
Dressing
- Olive oil
- Garlic, thinly sliced
- Capers, rinsed and dried
- Cumin seeds
- Coriander seeds
- Salt and black pepper
Directions
- Boil green beans in salted water for 3 minutes until tender-crisp. Drain and rinse under cold water.
- Sauté red bell pepper strips in olive oil until lightly charred and soft.
- In a small pan, heat olive oil. Add garlic and fry briefly, then add capers, cumin, and coriander seeds. Cook until garlic is golden.
- Toss beans and peppers with the hot dressing.
- Add green onions, lemon zest, herbs, salt, and pepper. Mix gently and serve.
Servings and timing
- Serves: 4 to 6
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Use yellow beans or a bean mix for color contrast
- Swap herbs depending on availability—parsley, dill, or coriander all work
- Add a pinch of chili flakes for heat
- Include blanched asparagus or edamame for added texture
Storage/reheating
- Store in an airtight container for up to 1 day in the fridge
- Best served at room temperature
- Reheat gently on the stovetop if needed, but salad is best fresh
FAQs
What kind of beans should I use?
French green beans or regular green beans work well. You can also mix green and yellow beans.
Can I serve this cold?
Yes, though it tastes best at room temperature.
How do I keep the beans from getting soggy?
Blanch quickly, then drain and pat dry thoroughly before combining with the dressing.
Can I use other herbs?
Yes—parsley, dill, coriander, or a mix of those can replace tarragon and chervil.
Why add the dressing while hot?
Pouring the hot oil dressing over the beans helps infuse flavor deeply.
Can I make it in advance?
Yes, but add fresh herbs and lemon zest just before serving.
Is it gluten-free?
Yes, it’s naturally gluten-free and vegan.
Can I freeze this salad?
No, the texture of the vegetables and herbs won’t hold up after freezing.
What can I serve this with?
Grilled meats, roasted fish, or a mezze spread all pair wonderfully.
Can I use roasted peppers instead of sautéed?
Absolutely—roasted peppers add a smoky sweetness that complements the beans well.
Conclusion
Ottolenghi’s Green Bean Salad is a show-stopping side dish that combines freshness with complexity. The contrast of textures and flavors—from crispy beans to the zesty, aromatic dressing—makes it a standout addition to any meal. Whether you’re serving it warm or room temperature, it’s a delicious and elegant way to enjoy vegetables at their best.
PrintOttolenghi’s Green Bean Salad
A vibrant and herbaceous green bean salad by Ottolenghi, featuring a medley of fresh herbs, lightly charred vegetables, and a punchy garlic-caper dressing.
- Prep Time: 20 mins
- Cook Time: 8 mins
- Total Time: 28 mins
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Blanching & Sautéing
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 500g green beans, trimmed
- 2 red bell peppers, thinly sliced
- 4 green onions, sliced
- 2 cups fresh chervil
- 1/2 cup fresh tarragon
- 2 tsp lemon zest
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 3 tbsp capers, rinsed and dried
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tbsp lemon juice
- 1/2 tsp kosher salt (for dressing)
Instructions
- Bring a large pot of salted water to a boil. Blanch green beans for 3 minutes until crisp-tender. Drain, rinse under cold water, and pat dry.
- In a skillet over high heat, cook bell peppers with 2 tsp olive oil until slightly charred and tender. Set aside.
- Combine green beans and peppers in a mixing bowl and let cool.
- In a small pan, heat 3 tbsp olive oil. Add garlic and sauté until golden (about 20 seconds).
- Add capers, then cumin and coriander seeds; cook for 30 seconds.
- Remove from heat, stir in lemon juice and 1/2 tsp salt.
- Pour warm dressing over green beans and peppers. Toss to combine.
- Add green onions, chervil, tarragon, lemon zest, 1/4 tsp salt and black pepper. Toss gently.
- Serve at room temperature.
Notes
- Substitute parsley and dill for chervil and tarragon if unavailable.
- For best texture, ensure beans and capers are well dried before use.
- Can be prepared a few hours ahead; add fresh herbs just before serving.
Nutrition
- Serving Size: 200g
- Calories: 193
- Sugar: 5g
- Sodium: 239mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg