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
Scale
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
