Ottolenghi's Green Bean Salad

why make this recipe

Ottolenghi’s Green Bean Salad is a bright and fresh dish that brings together vibrant flavors and textures. This salad is not only nutritious but also incredibly versatile. It can be served as a side dish at a large gathering or as a light meal on its own. The combination of green beans, colorful bell peppers, and fresh herbs ensures that it is visually appealing and packed with flavor. Additionally, it’s quick to prepare, making it a great choice for busy cooks looking to whip up something delicious.

how to make Ottolenghi’s Green Bean Salad

Ingredients:

500g/ 1 lb green beans, trimmed (Note 1)
4 green onions, finely sliced
2 cups chervil leaves (Note 2 other herb options)
1/2 cup roughly chopped tarragon leaves (Note 2 other herb options)
2 tsp lemon zest
1/4 tsp salt
1/4 tsp black pepper
2 red capsicum / bell peppers, cut into 0.5cm / 0.2" strips
2 tsp olive oil
Pinch of salt and pepper
3 tbsp extra virgin olive oil
3 garlic cloves, finely sliced
3 tbsp capers, rinsed and patted dry
1 tsp cumin seeds
2 tsp coriander seeds

Directions:

Cook beans: Bring a large pot of salted water to the boil. Add the green beans and return to a boil. Cook for 3 minutes.
Drain and dry: Drain the beans and rinse them under cold running water to cool. Shake off any excess water and pat dry. Transfer the beans to a bowl.
Blister capsicum: Heat the olive oil in a heavy skillet over high heat until smoking. Add the bell peppers along with a pinch of salt and pepper. Cook while stirring occasionally until they are tender-crisp and have nice charred edges. Transfer them to the bowl with the beans and let cool to room temperature.
Dressing: In a small skillet or saucepan, heat the extra virgin olive oil over medium heat. Add the sliced garlic and cook for 20 seconds. Then, add the capers and cook for another 15 seconds. Follow with cumin and coriander seeds. Cook until the garlic turns golden, then immediately pour this mixture over the beans.
Toss and serve: Add the green onions, herbs, lemon zest, salt, and pepper to the bowl. Toss everything together well and serve immediately. This salad also keeps well overnight, so you can enjoy it at room temperature later.

how to serve Ottolenghi’s Green Bean Salad

This salad can be served as a side dish with grilled meats or fish. It can also work well as a light lunch or a hearty starter. For added texture, consider serving it over a bed of greens or with some crusty bread.

how to store Ottolenghi’s Green Bean Salad

To store the salad, place it in an airtight container and keep it in the refrigerator. It can last for up to 2 days. Before serving, allow it to come to room temperature for the best flavor and texture.

tips to make Ottolenghi’s Green Bean Salad

Make sure the green beans are fresh and vibrant for the best taste.
Adjust the amount of herbs and spices to suit your personal preference.
For an extra kick, consider adding some chili flakes or finely chopped fresh chili.

variation (if any)

You can try using different herbs like parsley or basil instead of chervil and tarragon. Adding nuts like almonds or walnuts can also give a nice crunch to the salad.

FAQs

1. Can I use frozen green beans for this recipe?
Yes, you can use frozen green beans. Just make sure to thaw and drain them well before using.

2. How can I make this salad vegan?
This recipe is already vegan, as it contains no animal products.

3. Can I prepare this salad in advance?
Yes, you can prepare it a day ahead. Just store it in the refrigerator and serve it at room temperature for the best flavor.