Ottolenghi’s Green Bean Salad is the kind of dish that turns simple, fresh ingredients into something truly exciting for your taste buds. This vibrant salad chases away any thoughts of a boring side, thanks to crisp-tender green beans, sweet red pepper, a drizzle of lively garlic-caper dressing, and plenty of fresh herbs—each forkful is a little celebration of summer. Whether you’re serving it at a festive gathering or slipping it onto your everyday dinner table, Ottolenghi’s Green Bean Salad always feels like a special treat and brings all the color, crunch, and pop you could ever want in a veggie dish.
Ingredients You’ll Need
This recipe comes together with just a handful of essential ingredients, each hand-picked to contribute flavor, texture, or a burst of color. Every component in Ottolenghi’s Green Bean Salad has a starring role, ensuring every bite is layered, fresh, and perfectly seasoned.
- Green beans (500g, trimmed and halved): The crunchy backbone of the salad, their vibrant color and snap set the stage for everything else.
- Red bell peppers (2, thinly sliced): Add natural sweetness and a splash of joyful color that looks gorgeous against the greens.
- Olive oil (2 teaspoons + 3 tablespoons extra-virgin): Used in both sautéing and the warm dressing, it brings a fruity, silky base to the salad.
- Salt and black pepper (to taste): Enhances the natural flavors and balances the freshness of the veggies and herbs.
- Garlic (3 cloves, thinly sliced): Fragrant and slightly caramelized in the dressing, adding depth and savory zing.
- Capers (3 tablespoons, rinsed and dried): These briny pops elevate the salad, giving it tang and complexity in each bite.
- Cumin seeds (1 teaspoon): A warm, earthy hum runs through the salad thanks to this key spice.
- Coriander seeds (2 teaspoons): Bright and citrusy, they bring a little toasted crunch and another layer of flavor.
- Green onions (4, finely sliced): Lend gentle sharpness and freshness throughout.
- Fresh chervil leaves (2 cups): A subtle, anise-like herb that gently perfumes the salad and lifts all the flavors.
- Fresh tarragon leaves (½ cup, roughly chopped): Bold and slightly sweet, it pairs beautifully with green beans and peppers.
- Lemon zest (2 teaspoons): Adds a sunny brightness that ties everything together.
How to Make Ottolenghi’s Green Bean Salad
Step 1: Blanch the Green Beans
Bring a large pot of salted water to a rolling boil. Add your trimmed and halved green beans, letting them cook for about 3 minutes—just long enough that they turn bright green and tender-crisp. Immediately drain and rinse them under cold running water to lock in their color and stop the cooking process. Pat dry with a clean towel to keep any excess water from diluting the dressing later.
Step 2: Sauté the Red Bell Peppers
Heat 2 teaspoons of olive oil in a large skillet over high heat. Toss in the thinly sliced red bell peppers, adding a pinch of salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the edges are lightly charred and the peppers are just tender but still vibrant. Set aside to cool a little while you prepare the rest.
Step 3: Prepare the Warm Garlic-Caper Dressing
In a small saucepan, gently heat 3 tablespoons of extra-virgin olive oil over medium heat. Add in the thinly sliced garlic, and let it cook for about 20 seconds until fragrant and just beginning to turn golden. Add the capers and cook for 15 seconds, followed quickly by the cumin and coriander seeds. Let everything sizzle together until the garlic is beautifully golden and the spices are toasty—about 30 seconds more. The aroma will be absolutely irresistible!
Step 4: Combine and Toss
Pour the hot, sizzling dressing directly over the green beans and red bell peppers. Top with the sliced green onions, chervil, tarragon, lemon zest, and a final seasoning of salt and black pepper. Using two large spoons or your hands, gently toss everything together so every bit is coated in that aromatic dressing and sprinkled with fresh herbs.
Step 5: Serve Warm or at Room Temperature
Ottolenghi’s Green Bean Salad is wonderfully flexible—you can serve it immediately for a warm salad or let it stand for a bit to come to room temperature, where the flavors mingle and intensify. Either way, your salad will be packed with color and personality, ready to take pride of place on your table.
How to Serve Ottolenghi’s Green Bean Salad
Garnishes
A final scattering of extra fresh chervil or tarragon leaves over the top brings a burst of green and a fresh aroma. For added texture and beauty, try a few toasted almond slivers or a dash more lemon zest just before serving—the little touches really make Ottolenghi’s Green Bean Salad pop.
Side Dishes
Pair this salad with simply grilled fish, roasted chicken, or a hearty grain pilaf for a stunning meal. It also works beautifully alongside flatbreads, creamy labneh, or a platter of mezze. Ottolenghi’s Green Bean Salad truly shines as a companion to bold, Mediterranean-inspired fare.
Creative Ways to Present
Layer the salad on a large, flat platter for maximum visual impact, using the vibrant red and green colors as the star attraction. Or, for a personal touch, portion it into individual bowls and garnish each with a little extra herb and lemon zest. For a summer picnic, scoop the salad into jars or cool lunchboxes for a portable, envy-inducing treat.
Make Ahead and Storage
Storing Leftovers
If you have extra Ottolenghi’s Green Bean Salad, store it in an airtight container in the fridge for up to 3 days. The flavors will continue to meld and deepen, making for delicious leftovers that you’ll actually look forward to enjoying again.
Freezing
This vibrant mix is best enjoyed fresh. Freezing is not recommended, as the green beans and peppers lose their crispness and the herbs can turn limp and dark. Stick to refrigerating—and you likely won’t have leftovers for long anyway!
Reheating
To revive the salad, simply let it come to room temperature or give it a very brief turn in a skillet just to take the chill off. Avoid microwaving, as the delicate herbs and dressing can lose their punch; a gentle hand is all that’s needed to return Ottolenghi’s Green Bean Salad to its lively best.
FAQs
Can I use frozen green beans for Ottolenghi’s Green Bean Salad?
Frozen green beans can be used in a pinch, though fresh beans give the crispest result and brightest color. Make sure to cook them briefly and drain well to avoid excess moisture.
What if I can’t find chervil or tarragon?
No worries! Substitute with a mix of fresh parsley, dill, or even a little cilantro for a different twist. The goal is a fragrant, herbal lift—Ottolenghi’s Green Bean Salad is very forgiving to swaps.
Is it necessary to toast the spices first?
Absolutely! Toasting the cumin and coriander seeds in the oil releases their flavor and adds warmth to the dressing. This small step is what gives Ottolenghi’s Green Bean Salad its signature complexity.
How long can I make the salad in advance?
You can prepare Ottolenghi’s Green Bean Salad up to a day ahead. In fact, letting it rest for an hour or two at room temperature helps the flavors develop even more.
Can I add other vegetables to this salad?
Definitely! Try adding yellow beans, thinly sliced fennel, or even a handful of cherry tomatoes for extra color and crunch. Ottolenghi’s Green Bean Salad is the perfect canvas for your garden’s bounty.
Final Thoughts
If you’re looking for a dish that’s equal parts beautiful and utterly delicious, Ottolenghi’s Green Bean Salad is guaranteed to impress. With every bite bursting with freshness and flavor, it’s the kind of recipe you’ll find yourself coming back to all season long. Give it a try—you’ll soon see why it’s a personal favorite!
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Ottolenghi’s Green Bean Salad Recipe
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
Ottolenghi’s Green Bean Salad is a vibrant and flavorful dish featuring tender green beans, charred red peppers, and a zesty garlic-caper dressing. The fresh herbs and spices add depth to this Middle Eastern-inspired salad.
Ingredients
Green Beans:
- 500 g green beans, trimmed and halved
Red Bell Peppers:
- 2 red bell peppers, cut into thin strips
Seasoning:
- 2 teaspoons olive oil
- Salt and black pepper, to taste
Dressing:
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 3 tablespoons capers, rinsed and dried
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
Herbs and Zest:
- 4 green onions, finely sliced
- 2 cups fresh chervil leaves
- ½ cup fresh tarragon leaves, roughly chopped
- 2 teaspoons lemon zest
Instructions
- Cook Green Beans: Boil green beans in salted water for 3 minutes until tender. Drain, rinse with cold water, and pat dry.
- Sauté Peppers: Sauté red pepper strips in olive oil with salt and pepper until charred and tender.
- Make Dressing: Heat extra-virgin olive oil, sauté garlic, capers, cumin, and coriander seeds until fragrant.
- Combine Ingredients: Pour dressing over beans and peppers. Add green onions, chervil, tarragon, lemon zest, salt, and pepper. Toss gently.
- Serve: Serve warm or at room temperature.
Notes
- For added color, mix yellow beans with green ones.
- If chervil or tarragon is unavailable, use a mix of parsley, dill, or coriander.
- This salad can be prepared in advance and served at room temperature.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1¼ cups
- Calories: 230
- Sugar: 7 g
- Sodium: 340 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
