Ottolenghi's Green Bean Salad (Print Version)
# Ingredients:
→ Vegetables
01 -
500g green beans, trimmed
02 -
4 green onions, finely sliced
03 -
2 red bell peppers, cut into strips
→ Herbs
04 -
2 cups chervil leaves (or coriander and dill)
05 -
1/2 cup roughly chopped tarragon leaves
06 -
2 tsp lemon zest
→ Dressing
07 -
3 tbsp extra virgin olive oil
08 -
3 garlic cloves, finely sliced
09 -
3 tbsp capers, rinsed and dried
10 -
1 tsp cumin seeds
11 -
2 tsp coriander seeds
→ Additional
12 -
2 tsp olive oil
13 -
1/4 tsp salt, plus extra for cooking
14 -
1/4 tsp black pepper, plus extra to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the green beans and boil for 3 minutes, then drain and immediately rinse under cold water to stop the cooking process. Pat dry thoroughly.
02 -
Heat 2 teaspoons of olive oil in a heavy-based skillet over high heat. Add the bell pepper strips with a pinch of salt and pepper. Cook, stirring occasionally, until tender and slightly charred. Remove from heat and set aside.
03 -
Heat 3 tablespoons of extra virgin olive oil in a small skillet over medium heat. Add the garlic slices and cook for 20 seconds until fragrant. Add the capers and cook for an additional 15 seconds. Stir in the cumin and coriander seeds and continue cooking until the garlic turns golden brown.
04 -
In a large serving bowl, combine the green beans and charred bell peppers. Pour the hot dressing directly over the vegetables. Add the green onions, chervil, tarragon, and lemon zest. Season with 1/4 teaspoon each of salt and pepper. Toss all ingredients gently but thoroughly to coat with the dressing and serve immediately.
# Notes:
01 -
This salad is best served at room temperature and can be prepared up to 4 hours in advance, though add the herbs just before serving for maximum freshness.
02 -
The warm dressing wilts the herbs slightly and brings out their aromatic qualities.