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Ottolenghi’s Green Bean Salad

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A vibrant and herbaceous green bean salad by Ottolenghi, featuring a medley of fresh herbs, lightly charred vegetables, and a punchy garlic-caper dressing.

Ingredients

Scale
  • 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

  1. 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.
  2. In a skillet over high heat, cook bell peppers with 2 tsp olive oil until slightly charred and tender. Set aside.
  3. Combine green beans and peppers in a mixing bowl and let cool.
  4. In a small pan, heat 3 tbsp olive oil. Add garlic and sauté until golden (about 20 seconds).
  5. Add capers, then cumin and coriander seeds; cook for 30 seconds.
  6. Remove from heat, stir in lemon juice and 1/2 tsp salt.
  7. Pour warm dressing over green beans and peppers. Toss to combine.
  8. Add green onions, chervil, tarragon, lemon zest, 1/4 tsp salt and black pepper. Toss gently.
  9. 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

Find it online: https://ukfinda.com/ottolenghis-green-bean-salad/