If you’re craving a dish that’s bright, herbaceous, and cleverly layered with flavor, Ottolenghi’s Green Bean Salad is about to win your heart. This is not your ordinary green bean recipe—it’s a party for the palate, marrying lightly charred red peppers, crisp beans, and an intensely aromatic hot dressing brimming with garlic, capers, and toasted spices. What elevates it to true showstopper status is the generous flurry of fresh herbs and citrus zest scattered just before serving. Whether you’re assembling a vibrant lunch table or jazzing up a summer dinner, Ottolenghi’s Green Bean Salad promises a gorgeous pop of color and memorable flavor, every single time.
Ingredients You’ll Need
The magic of Ottolenghi’s Green Bean Salad lies in a handful of simple yet essential ingredients. Each one brings its own flair—crackling freshness, sweet crunch, zippy acidity, or herbal brightness—to round out the dish and make every bite unmistakably special.
- Green beans (500 g, trimmed and halved): Look for vibrant, snappy beans—the star ingredient that forms the salad’s crisp, juicy backbone.
- Red bell peppers (2, thinly sliced): Adds a lovely sweetness and brings beautiful color contrast to the salad.
- Olive oil (2 teaspoons for sautéing): Choose olive oil with a nice fresh aroma; it’ll help lightly char and soften the bell peppers.
- Salt and black pepper: Essential seasonings to enhance all those fresh vegetable flavors.
- Extra-virgin olive oil (3 tablespoons): This forms the base for the warm, fragrant dressing—pick the best you have!
- Garlic (3 cloves, thinly sliced): Sizzling slices give punchy flavor and an irresistible aroma to the salad’s dressing.
- Capers (3 tablespoons, rinsed and dried): Salty and tangy, they pop with flavor and texture in every bite.
- Cumin seeds (1 teaspoon): Toasted whole seeds offer a nutty, aromatic depth rarely found in simple salads.
- Coriander seeds (2 teaspoons): Their perfumed, citrusy warmth gives a gentle Middle Eastern flair.
- Green onions (4, finely sliced): These delicate alliums add mild sharpness and freshness.
- Fresh chervil leaves (2 cups): A subtle, anise-like herb that weaves in light, springy flavor—beautiful if you can find it.
- Fresh tarragon (½ cup, roughly chopped): Its unique aroma and gentle bittersweet notes are what make this salad so memorable.
- Lemon zest (2 teaspoons): Adds zing and lifts the whole dish with sunny, citrus brightness.
How to Make Ottolenghi’s Green Bean Salad
Step 1: Blanch and Cool the Green Beans
Bring a large pot of salted water to a rapid boil. Add the trimmed and halved green beans, cooking them for about 3 minutes—just long enough to turn them vivid and tender, while retaining their bite. Drain the beans promptly, rinse under cold water to halt the cooking, and then pat them completely dry. This locks in their crispness and keeps them brilliantly green.
Step 2: Char the Red Peppers
Heat 2 teaspoons of olive oil in a large skillet set over high heat. Toss in the thin strips of red bell pepper, seasoning with a pinch of salt and pepper. Sauté for about 5 minutes, stirring occasionally, until their edges start to blister and char, yet the peppers still retain a pleasant crunch. Set aside to cool slightly while you prep the next components.
Step 3: Prepare the Warm Garlic-Caper Dressing
Now for the flavor bomb: In a small saucepan, heat your extra-virgin olive oil over medium heat. Add the thinly sliced garlic, letting it sizzle for around 20 seconds just until fragrant. Next, scatter in the capers; they’ll crackle and become even more tangy, so give them about 15 seconds. Quickly stir in the cumin and coriander seeds, letting the spices release their aroma and the garlic turn golden—30 seconds more and that’s your cue to move onto the next step.
Step 4: Assemble and Toss
While the dressing is still hot and irresistible, pour it directly over the green beans and red peppers in a serving bowl. Toss in the green onions, chervil leaves, tarragon, lemon zest, a sprinkling of salt, and a twist of freshly ground black pepper. Toss everything with care so the beans and peppers get a lush, even coating, but the herbs stay lively and vibrant. Taste and adjust seasoning as you like.
Step 5: Serve Warm or at Room Temperature
Ottolenghi’s Green Bean Salad is incredibly inviting whether served warm, right after mixing, or allowed to settle at room temperature so the flavors meld. It makes a stunning, generous bowl for sharing, and the taste only deepens as it sits—even for a few hours.
How to Serve Ottolenghi’s Green Bean Salad
Garnishes
This salad absolutely shines with a few finishing touches. Sprinkle with extra lemon zest or torn fresh herbs just before serving. A dusting of toasted nuts or seeds, like pine nuts or sliced almonds, isn’t traditional but can add a gorgeous crunch and a touch of luxury. A final drizzle of your best olive oil brings everything together with a glossy finish.
Side Dishes
Ottolenghi’s Green Bean Salad pairs beautifully alongside grilled chicken, roasted salmon, or lamb kebabs. For a vegetarian feast, serve it with fluffy couscous, flatbreads, or a platter of creamy hummus and baba ganoush. It’s also wonderful at a picnic or potluck, acting as the fresh, zippy counterpoint to richer mains.
Creative Ways to Present
For a dramatic touch, heap the salad onto a large platter, layering the green beans and peppers artfully, then tumble the herbs and lemon zest over top. For more formal gatherings, portion the salad into individual bowls with an extra spoonful of dressing and a sprinkle of fresh herbs. Ottolenghi’s Green Bean Salad is equally at home in rustic family-style bowls as it is on chic appetizer plates.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the fridge. The herbs and vegetables will retain their punch for up to two days, though you may notice the herbs soften a little. Give everything a gentle toss and refresh with a little extra lemon zest if needed before serving again.
Freezing
It’s best not to freeze Ottolenghi’s Green Bean Salad, as freezing will compromise the beans’ texture and the delicate herbs will turn mushy. For the best flavor and presentation, enjoy this salad fresh or within a couple of days from making it.
Reheating
This salad truly shines at room temperature or just slightly warm. If you want to reinvigorate it after refrigeration, leave it out for 20 minutes or warm gently in a skillet over low heat. Be mindful not to overheat, as you want to keep the vegetables crisp and the herbs vibrant.
FAQs
Can I use frozen green beans?
While fresh green beans offer the best flavor and texture, you can use frozen ones in a pinch. Just blanch them briefly from frozen and make sure to drain and dry them well to avoid a watery salad.
What if I can’t find chervil or tarragon?
No worries—Ottolenghi’s Green Bean Salad is very forgiving. Substitute with a combination of parsley, dill, or fresh coriander; each herb brings its own charm and freshness to the mix.
Is Ottolenghi’s Green Bean Salad vegan?
Yes! All the ingredients are naturally vegan, making this a perfect side for plant-based eaters or anyone who loves bold, flavorful salads.
Can I prep anything ahead of time?
Absolutely. Blanch the green beans and char the peppers up to a day in advance, then simply mix in the dressing and fresh herbs before serving. This approach makes entertaining a breeze!
What’s the best way to zest the lemon?
Use a microplane or fine grater for the zest, taking care to avoid the bitter white pith. The zest adds incredible aroma and brightness, so don’t skip it!
Final Thoughts
If you’re searching for a dish that will make all your friends ask for the recipe, Ottolenghi’s Green Bean Salad is exactly what you need. It’s fresh, vibrant, and delightfully unexpected, ready to shine at any gathering or just elevate your weeknight dinner. Give it a try—you’ll fall in love with this cheerful, flavor-packed salad!
Print
Ottolenghi’s Green Bean Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Ottolenghi’s Green Bean Salad is a vibrant and flavorful dish that combines tender green beans with charred red peppers, aromatic herbs, and a zesty garlic dressing. This Middle Eastern-inspired salad is a perfect side dish for any meal.
Ingredients
Green Beans:
500 g green beans, trimmed and halved
Red Bell Peppers:
2 red bell peppers, cut into thin strips
Olive Oil:
2 teaspoons olive oil
Salt and Black Pepper:
to taste
Garlic 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
Additional Ingredients:
4 green onions finely sliced, 2 cups fresh chervil leaves, ½ cup fresh tarragon leaves roughly chopped, 2 teaspoons lemon zest
Instructions
- Boil Green Beans: Cook green beans in salted boiling water for 3 minutes until tender. Rinse under cold water and pat dry.
- Sauté Peppers: Sauté red pepper strips in olive oil with salt and pepper until charred.
- Make Dressing: Heat olive oil, add garlic, capers, cumin, and coriander seeds. Pour over beans and peppers.
- Add Herbs: Mix in green onions, chervil, tarragon, lemon zest, salt, and pepper. Serve warm or at room temperature.
Notes
- For added color, mix yellow beans with green ones.
- If chervil or tarragon is unavailable, use parsley, dill, or coriander.
- This salad can be prepared ahead and served at room temperature.
Your email address will not be published. Required fields are marked *