Ottolenghi's Green Bean Salad
Green beans and red peppers meet crisp garlic, capers, cumin, coriander, chervil and tarragon in a bright, savory salad.
By Cookin' Kitchen
- Total: 25 minutes
- Servings: 4 servings
Recipe
Ottolenghi's Green Bean Salad
Green beans and red peppers meet crisp garlic, capers, cumin, coriander, chervil and tarragon in a bright, savory salad.
Cookin' · https://cookin.club/recipes/ottolenghis-green-bean-salad
- Prep
- 20 minutes
- Cook
- 5 minutes
- Total
- 25 minutes
- Servings
- 4
Ingredients
For 4 servings
Salad
Sautéed capsicum
Dressing
Equipment
- Large pot
- Heavy-based skillet
- Small skillet or saucepan
- Bowl
Instructions
Method
Step 1: Bring a large pot of salted water to a boil. Add the green beans, bring the water back to a boil, then cook for 3 minutes.
Step 2: Drain the beans and rinse them under cold running water to cool. Shake off excess water, pat the beans dry, then transfer them to a bowl.
Step 3: Heat the oil in a heavy-based skillet over high heat until smoking. Add the capsicum with a pinch of salt and pepper. Cook, stirring occasionally, until tender-crisp with charred edges. Transfer it to the bowl with the beans and let cool to room temperature.
Step 4: Heat the oil in a small skillet or saucepan over medium heat. Add the garlic and cook for 20 seconds. Add the capers and cook for 15 seconds, then add the cumin and coriander seeds. Cook until the garlic is golden, then immediately pour the dressing over the beans.
Step 5: Add the green onion, herbs, lemon zest, salt and pepper. Toss well and serve immediately, or serve at room temperature.
Notes
Ingredient options
For a mix of beans, use equal parts green and yellow beans. If chervil or tarragon is unavailable, use either 1/2 cup roughly chopped coriander and 1/4 cup chopped dill, or 1/2 cup roughly chopped parsley, 1/4 cup roughly chopped coriander and 1/4 cup chopped dill. Chop the herbs before measuring.
Nutrition per serving
- Calories
- 230 kcal
- Fat
- 14 g
- Saturated fat
- 2 g
- Carbohydrates
- 25 g
- Sugar
- 7 g
- Fiber
- 8 g
- Protein
- 8 g
- Sodium
- 340 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This green bean salad pairs chervil and tarragon with red pepper, capers, lemon zest and a warm dressing of garlic, cumin and coriander. Serve it warm or at room temperature.
The garlic and spices bring an earthy, savory flavor, while the herbs and lemon zest add freshness.
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