Description
Ottolenghi’s green bean salad delivers Mediterranean magic on a plate, blending crisp beans with zesty herbs and tangy dressing. Refreshing, elegant flavors promise a delightful culinary journey you’ll savor with each vibrant bite.
Ingredients
Scale
Vegetables:
- 500 grams/1 pound green beans, trimmed
- 2 red bell peppers, cut into strips
- 4 green onions, finely sliced
Herbs and Spices:
- 2 cups chervil leaves (or coriander and dill)
- 1/2 cup roughly chopped tarragon leaves
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of salt and pepper
Dressing Ingredients:
- 3 tablespoons extra virgin olive oil
- 2 teaspoons olive oil
- 3 garlic cloves, finely sliced
- 3 tablespoons capers, rinsed and dried
Instructions
- Prepare a large pot of generously salted water and bring to a rolling boil. Submerge green beans and cook for precisely 3 minutes until crisp-tender.
- Immediately transfer beans to an ice bath or rinse under cold running water to halt cooking process. Thoroughly pat dry with clean kitchen towel.
- Select a heavy skillet and heat olive oil until shimmering. Carefully place bell pepper strips into pan, seasoning with salt and pepper. Sauté over high heat, turning occasionally until edges become caramelized and slightly charred.
- In a separate small skillet, warm olive oil over medium heat. Gently add garlic slices and toast until edges turn golden, approximately 20 seconds.
- Introduce capers to the garlic-infused oil, cooking briefly for 15 seconds. Sprinkle cumin and coriander seeds into the mixture, continuing to cook until garlic reaches a deep golden hue.
- Transfer hot, aromatic dressing directly over prepared green beans and roasted bell peppers. Incorporate green onions, chervil, tarragon, and lemon zest.
- Season comprehensively with salt and pepper, then toss ingredients thoroughly to ensure even distribution of flavors. Serve immediately while ingredients remain warm and vibrant.
Notes
- Blanch green beans precisely for that perfect crisp-tender texture, avoiding overcooking which can make them mushy and lose vibrant green color.
- Blister capsicum on high heat to develop deep caramelized flavors and enhance natural sweetness without burning the peppers.
- Toast cumin and coriander seeds briefly to release their aromatic oils, creating a more intense and complex flavor profile for the dressing.
- Adjust herb quantities based on personal preference, ensuring a balanced combination of chervil and tarragon that complements the vegetables without overwhelming them.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 135
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg