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.
