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If you’re craving something fresh, vibrant, and packed with layers of bright, herby flavor, Ottolenghi’s Green Bean Salad Recipe is an absolute must-try. This salad dazzles with crisp green beans, tender charred red capsicum, and an aromatic, golden-hued dressing that balances the zing of lemon zest with the subtle warmth of cumin and coriander seeds. Every bite bursts with freshness thanks to a bouquet of fresh herbs, making it a perfect side or even a light main that feels both wholesome and indulgent.
Ingredients You’ll Need
The beauty of Ottolenghi’s Green Bean Salad Recipe lies in its simplicity—just a handful of ingredients come together to create something stunning. Each component adds an essential element, from the crisp beans to the fragrant herbs and that rich, spiced dressing that ties it all together.
- 500g green beans, trimmed: Fresh and crunchy, these provide the vibrant base of the salad.
- 4 green onions, finely sliced: They add a mild oniony crispness with gentle fresh notes.
- 2 cups chervil leaves: Soft and slightly anise-flavored, chervil brightens up the dish (feel free to swap with parsley or basil).
- 1/2 cup roughly chopped tarragon leaves: Known for its bittersweet, slightly licorice aroma that elevates the greens.
- 2 tsp lemon zest: This zest injects a citrusy sparkle that wakes up the flavors beautifully.
- 1/4 tsp salt and 1/4 tsp black pepper: Simple seasoning to enhance all the natural flavors.
- 2 red capsicum (bell peppers), cut into 0.5cm strips: Their sweetness and mild char add terrific texture and color contrast.
- 2 tsp olive oil (for capsicum): Helps achieve that lovely blistered, smoky texture.
- 3 tbsp extra virgin olive oil (for dressing): Rich and fruity, forming the luscious base of the dressing.
- 3 garlic cloves, finely sliced: Brings depth and a gentle bite when briefly cooked.
- 3 tbsp capers, rinsed and patted dry: Adds bursts of salty tang that balance richness.
- 1 tsp cumin seeds: Toasted lightly, they infuse a warm, earthy undertone.
- 2 tsp coriander seeds: These bring citrusy and floral notes that complement the cumin.
How to Make Ottolenghi’s Green Bean Salad Recipe
Step 1: Cook the Green Beans
First, bring a large pot of salted water to a rolling boil. Add your trimmed green beans and let them cook for exactly three minutes to reach that perfect tender-crisp texture. This quick blanch keeps the beans bright green and pleasantly crunchy—totally essential for the salad’s refreshing crunch.
Step 2: Drain and Dry
Drain the beans immediately and rinse them under cold running water to stop the cooking process. This cooling rinse locks in the vibrant color and texture. Make sure to shake off any excess water and pat the beans dry. Moisture is the enemy of juicy salads, so nothing soggy here! Transfer them to a large mixing bowl to await the next step.
Step 3: Blister the Capsicum
Now for some excitement—heat olive oil in a heavy skillet over high heat until it’s almost smoking. Toss in your red capsicum strips with a pinch of salt and pepper. Stir occasionally until they turn tender-crisp and get beautifully charred edges. These little burnt bits bring smoky sweetness that contrasts perfectly against the fresh elements. Once done, add the capsicum to the green beans and let everything cool to room temperature.
Step 4: Make the Dressing
In a small skillet over medium heat, pour in the extra virgin olive oil. Add the thinly sliced garlic and cook for a quick 20 seconds—just until fragrant. Then stir in capers, cooking for another 15 seconds so their briny goodness infuses the oil. Add cumin and coriander seeds and let them toast gently until the garlic attains a lovely golden hue. Pour this sizzling, aromatic dressing immediately over your beans and capsicum mixture to coat every bit with flavor.
Step 5: Toss and Serve
Finally, sprinkle over the sliced green onions, fresh herbs, lemon zest, salt, and pepper. Toss the salad well to combine all these vibrant ingredients evenly. This step wakes up every flavor and texture, giving the salad its signature freshness and complexity. Serve immediately to enjoy the crisp contrast, though it’s equally amazing after resting overnight at room temperature as the flavors meld beautifully.
How to Serve Ottolenghi’s Green Bean Salad Recipe
Garnishes
Fresh garnishes add extra charm and flavor layers—consider sprinkling toasted pine nuts or slivered almonds for a nutty crunch, or a few extra fresh herb leaves like tarragon or parsley to keep things bright and inviting. A final drizzle of high-quality olive oil or a squeeze of lemon juice can elevate the salad’s brightness even further.
Side Dishes
Ottolenghi’s Green Bean Salad Recipe pairs beautifully with grilled meats such as chicken or lamb, and it makes a lively accompaniment to rich mains like roasted salmon or creamy risottos. It’s also fantastic alongside some warm crusty bread and a creamy spread for a lighter meal or fresh picnic option.
Creative Ways to Present
Want to impress your guests? Serve the salad layered on a large platter with lemon wedges tucked around or plated individually atop a bed of baby greens. For a twist, add some crumbled feta or goat cheese for tangy creaminess. The color contrast between green beans and red capsicum means it looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
This salad actually loves to sit for a while. Store leftovers in an airtight container in the refrigerator, ideally at room temperature before serving to keep flavors fresh and vibrant. It will hold well for up to 2 days, giving those herbs and spices extra time to intermingle deliciously.
Freezing
Green bean salads like this are best enjoyed fresh, so freezing is not recommended. The texture of the beans and capsicum can become mushy and waterlogged on thawing, which would diminish the crisp freshness you want to savor.
Reheating
There’s no need to reheat this salad! It’s designed to be served cold or at room temperature to showcase the fresh ingredients and lively dressing. If you prefer it slightly warmer, simply leave it out for 15–20 minutes before serving.
FAQs
Can I substitute the herbs in Ottolenghi’s Green Bean Salad Recipe?
Absolutely! While chervil and tarragon add distinctive brightness, you can swap them with flat-leaf parsley, basil, or even mint depending on what you have on hand. Each will bring a slightly different twist, keeping the salad fresh and exciting.
Is this salad suitable for vegans?
Yes, Ottolenghi’s Green Bean Salad Recipe is completely vegan as written, making it a wonderful option for plant-based meals or gatherings where dietary preferences vary.
Can I use canned green beans instead of fresh?
For best results, fresh green beans are highly recommended to maintain that signature crispness and vibrant color. Canned beans tend to be softer and less flavorful, which can change the salad experience.
How important is it to pat the beans dry after cooking?
Very important! Excess water can dilute the dressing and make the salad soggy, so shaking and patting the beans dry ensures each bite stays crisp and properly coated in the lovely dressing.
Can I make Ottolenghi’s Green Bean Salad Recipe in advance for a party?
Definitely! In fact, making it a few hours or even the night before allows the flavors to fully develop. Just keep it sealed in the fridge and bring it to room temperature before serving for the best taste and texture.
Final Thoughts
Trust me, once you try Ottolenghi’s Green Bean Salad Recipe, it will become one of your go-to dishes for any occasion. It’s vibrant, easy to make, and full of complex, fresh flavors that feel both comforting and exciting all at once. Whether you’re serving it at a family dinner or a casual get-together, this salad is sure to impress and leave everyone asking for seconds!
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