Ottolenghi's Green Bean Salad

Name: Ottolenghi's Green Bean Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 - 6 people
Ingredients: 500g/ 1 lb green beans; 4 green onions; 2 cups chervil leaves; 1/2 cup roughly chopped tarragon leaves; 2 tsp lemon zest; 1/4 tsp salt; 1/4 tsp black pepper; 2 red capsicum / bell peppers; 2 tsp olive oil; Pinch of salt and pepper; 3 tbsp extra virgin olive oil; 3 garlic cloves; 3 tbsp capers; 1 tsp cumin seeds; 2 tsp coriander seeds

User Reviews

4.9

39 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
4 - 6 people
Calories
230 kcal
Course
Side Dish
Cuisine
Middle Eastern

Ottolenghi's Green Bean Salad

Kai Walton

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Recipe video above. This is a bewitching green salad adapted from Yotam Ottolenghi's wildly popular cookbook Jerusalem. It calls for a LOT of fresh chervil and tarragon and it takes time to pick the leaves! Worth the effort to experience the unique combination of flavours when combined with the earthy golden garlic-cumin-coriander dressing.Eastern Mediterranean / Middle Eastern flavours with a touch of French. It's very, very good!

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Ingredients

Servings

500g/ 1 lb green beans , trimmed (Note 1)
4 green onions , finely sliced
2 cups chervil leaves (Note 2 other herb options)
1/2 cup roughly chopped tarragon leaves (Note 2 other herb options)
2 tsp lemon zest
1/4 tsp salt
1/4 tsp black pepper

Sautéed capsicum:

2 red capsicum / bell peppers , cut into 0.5cm / 0.2" strips
2 tsp olive oil
Pinch of salt and pepper

Dressing:

3 tbsp extra virgin olive oil
3 garlic cloves , finely sliced
3 tbsp capers , rinsed and patted dry
1 tsp cumin seeds
2 tsp coriander seeds

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Instructions

Cook beans: Bring a large pot of salted water to the boil. Add beans, bring back up to the boil, then cook for 3 minutes.
Drain and dry: Drain, rinse under cold running tap water to cool. Shake off excess water well, then pat dry. Transfer to bowl.
Blister capsicum: Heat oil in a heavy based skillet over high heat until smoking. Add capsicum with a pinch of salt and pepper. Cook, stirring every now and then, until tender-crisp with some nice charred edges. Transfer bowl with beans, allow to cool to room temperature.
Dressing: Heat oil in a small skillet or saucepan over medium heat. Add garlic and cook for 20 seconds. Add capers and cook for 15 seconds. Add cumin and coriander seeds. Cook until garlic is golden, then immediately pour over the beans.
Toss and serve: Add green onion, herbs, lemon zest, salt and pepper. Toss well. Serve immediately, though it keeps really well overnight too (make sure to serve at room temp).

Notes

Beans - Ottolenghi uses a mix of green and yellow beans (equal parts). I typically just make this with green beans because they're more readily available.
Herbs - Excellent salad to make if you've got chervil and tarragon growing abundantly in your garden! If not, try these combos instead - different flavour profile but also very, very good:
Source - Adapted from the Mixed Bean Salad recipe in Yotam Ottolenghi's Jerusalem cookbook. Changes I made: Only use green beans instead of 50/50 yellow and green beans, char capsicum on stove instead of cooking in oven (just kind of goes soggy).
Storage - Keeps very well overnight even once dressed. Make sure to serve at room temperature.
Nutrition per serving, assuming 6 servings.
Option 1: 1/2 cup roughly chopped coriander plus 1/4 cup chopped dill (ie chop first, then measure)
Option 2: 1/2 cup roughly chopped parsley + 1/4 cup roughly chopped coriander + 1/4 cup chopped dill

Nutrition Information

Show Details

Calories 230cal (12%) Carbohydrates 25g (8%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 340mg (14%) Potassium 1244mg (36%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 3860IU (77%) Vitamin C 105mg (117%) Calcium 320mg (32%) Iron 8mg (44%)

Nutrition Facts

Serving: 4- 6 people

Amount Per Serving

Calories 230 kcal

% Daily Value*

Calories	230cal	12%
Carbohydrates	25g	8%
Protein	8g	16%
Fat	14g	22%
Saturated Fat	2g	10%
Sodium	340mg	14%
Potassium	1244mg	26%
Fiber	8g	32%
Sugar	7g	14%
Vitamin A	3860IU	77%
Vitamin C	105mg	117%
Calcium	320mg	32%
Iron	8mg	44%