Description
Ottolenghi’s Green Bean Salad is a vibrant and flavorful dish featuring tender-crisp green beans and charred red capsicum, tossed with a warm, aromatic dressing of garlic, capers, cumin, and coriander seeds. Fresh herbs like chervil and tarragon add brightness while lemon zest brings a citrusy lift, making this salad a perfect, refreshing side or light meal that can be enjoyed immediately or the next day at room temperature.
Ingredients
Scale
Vegetables
- 500g (1 lb) green beans, trimmed
- 4 green onions, finely sliced
- 2 red capsicum / bell peppers, cut into 0.5 cm (0.2″) strips
Herbs
- 2 cups chervil leaves
- 1/2 cup roughly chopped tarragon leaves
Seasonings & Spices
- 2 tsp lemon zest
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch of salt and pepper (for capsicum)
- 1 tsp cumin seeds
- 2 tsp coriander seeds
Oils & Other Ingredients
- 2 tsp olive oil (for capsicum)
- 3 tbsp extra virgin olive oil (for dressing)
- 3 garlic cloves, finely sliced
- 3 tbsp capers, rinsed and patted dry
Instructions
- Cook beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and return to a boil. Cook the beans for 3 minutes until tender-crisp.
- Drain and dry: Drain the green beans and rinse them under cold running water to cool them instantly. Shake off excess water thoroughly and pat dry with a kitchen towel. Transfer the beans to a large bowl.
- Blister capsicum: Heat 2 teaspoons of olive oil in a heavy-based skillet over high heat until it just starts to smoke. Add the red capsicum strips, season with a pinch of salt and pepper, and cook while stirring occasionally. Cook until the capsicum is tender-crisp and has some nicely charred edges. Transfer the cooked capsicum to the bowl with the green beans and allow the mixture to cool to room temperature.
- Prepare dressing: In a small skillet or saucepan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the finely sliced garlic cloves and cook for about 20 seconds until fragrant. Add the rinsed capers and cook for another 15 seconds. Stir in the cumin seeds and coriander seeds and cook until the garlic turns golden brown. Immediately pour this warm dressing over the beans and capsicum mixture.
- Toss and serve: Add the finely sliced green onions, chervil leaves, chopped tarragon leaves, lemon zest, and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss everything well to combine all flavors. Serve the salad immediately or keep it overnight and serve at room temperature the next day.
Notes
- Note 1: Use fresh, firm green beans for the best texture and flavor.
- Note 2: If you can’t find chervil or tarragon, parsley or basil can be good substitutes, although the flavor profile will be slightly different.
- This salad is delicious served at room temperature and tastes even better the next day as the flavors develop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: green bean salad, Ottolenghi salad, Mediterranean salad, capsicum salad, herb salad, warm dressing salad, vegetarian salad
