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Ottolenghi’s Green Bean Salad packs a vibrant punch of fresh herbs and charred peppers, transforming simple green beans into a dish that feels special but is honestly easy enough for any day of the week. The hot caper and spice dressing soaks into the beans making each bite lively and fragrant. This is a go-to salad I return to when farmers markets overflow with beans and herbs craving something bright alongside roast chicken or as the hero in a vegetarian spread.
The first time I made this for a potluck I watched the entire platter disappear before I made it back from grabbing a drink. The hot dressing makes it feel just a little fancy and everyone asks for the recipe.
Ingredients
- Green beans: Crisp and sweet at their peak, look for slim snap beans with vibrant color and smooth skin
- Green onions: Bring gentle bite, choose firm stalks with fresh green tops
- Chervil or a blend of coriander and dill: Adds delicate freshness, pick leaves that are lively, not wilted
- Tarragon: Gives bittersweet notes with an anise hint, use only the leaves to avoid woody stems
- Lemon zest: Lifts all the other flavors, always zest right before serving for fragrance
- Salt and black pepper: Brings everything into balance, choose flaky salt and freshly cracked pepper if possible
- Red bell peppers: Charred for depth and color, look for firm peppers without soft spots
- Olive oil: For sautéing and dressing, extra virgin is best for flavor and aroma
- Garlic: Thinly sliced for the dressing, choose plump cloves, avoid anything soft or sprouting
- Capers: Add briny pop, try to find those packed in salt for best intensity, rinse well
- Cumin seeds and coriander seeds: Toasted for warmth and earthiness, buy whole and toast lightly to unlock flavor
Step-by-Step Instructions
- Blanch the Beans:
- Bring a large pot of water to a rolling boil with a good amount of salt. Drop the trimmed beans in and cook for three minutes only. Immediately drain and cool under cold running water or plunge into an ice bath. Pat them completely dry to avoid a watery salad.
- Char the Peppers:
- Heat olive oil in a sturdy skillet over high heat until it shimmers. Add the bell pepper strips and season lightly with salt and pepper. Let them sit undisturbed for a minute or so to develop some blistering then stir occasionally until the peppers are softened and tinged with char. Remove and cool.
- Toast the Dressing Spices:
- In a small skillet warm olive oil over medium heat and add the thinly sliced garlic. Watch closely as it sizzles for about twenty seconds—do not let it burn. Add the capers letting them sizzle for fifteen seconds. Sprinkle in the cumin and coriander seeds. Toast together just until the garlic turns golden and the spices are fragrant. Move quickly so nothing scorches.
- Combine and Finish:
- Arrange the beans and charred peppers in a wide bowl. Pour the just-hot dressing over to help the beans soak up flavor. Add the green onions, chervil or herb blend, tarragon, lemon zest, a little more salt, and pepper. Toss everything thoroughly while the dressing is still fairly warm so the herbs slightly wilt and infuse.
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I adore tarragon’s herbal perfume in this salad. My grandmother used tarragon in every summer dish and it always reminds me of picking herbs in her backyard before big family barbecues.
Storage Tips
Once tossed, store the salad in an airtight container in the fridge for up to two days. The flavors mellow and improve by day two. Bring to room temperature before serving for the best texture. If making ahead, reserve about a third of the herbs and toss them in just before serving to keep everything looking vibrant. Leftover dressing also shines over roasted potatoes or grilled fish, so do not toss any extra.
Ingredient Substitutions
You can swap chervil with a mix of parsley and dill if chervil is hard to find. Try yellow or orange bell peppers in place of the red or use a mix for color. If you do not have capers, roughly chopped green olives work nicely and still give that briny pop. Feel free to use another nutty oil like cold-pressed rapeseed in the dressing if desired.
Serving Suggestions
This salad brightens up rich mains such as roast chicken or grilled lamb. It is beautiful anchored on a picnic table and works as a hearty vegetarian option beside grain salads or flatbreads. Try adding toasted almonds or walnuts for extra crunch or nestling a few soft-boiled eggs on top to make it more filling as a meal.
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Every time I make this salad it proves just how luxurious and refreshing vegetables can be with such simple techniques. The scents that fill the kitchen as the dressing sizzles over the beans are reason enough to keep this recipe at the heart of my summer menu.
Frequently Asked Questions
- → What makes Ottolenghi’s salad herbal and fresh?
A mix of chervil, tarragon, coriander, dill and green onion infuses the greens with layered freshness and brightness.
- → How are the green beans cooked for the best texture?
The beans are quickly blanched in salted boiling water, then cooled under cold water to preserve their crunch and vivid color.
- → Why sauté the capsicum separately?
Sautéing at high heat gently chars the red pepper strips, developing sweet, smoky notes and soft texture to complement the beans.
- → What flavors does the warm dressing add?
The dressing combines olive oil, garlic, capers and spices, creating a layered, zesty coating that enriches every ingredient.
- → Can other herbs replace chervil?
Coriander and dill make excellent substitutes, each adding a unique herbal twist while keeping the salad vibrant and aromatic.