Ottolenghi Green Bean Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
500 g green beans, trimmed
02 -
4 green onions, finely sliced
03 -
2 cups chervil leaves or a mixture of coriander and dill
04 -
1/2 cup tarragon leaves, roughly chopped
05 -
2 teaspoons lemon zest
06 -
1/4 teaspoon fine sea salt
07 -
1/4 teaspoon freshly ground black pepper
→ Sautéed Capsicum
08 -
2 red bell peppers, cut into strips
09 -
2 teaspoons olive oil
10 -
Pinch of fine sea salt
11 -
Pinch of freshly ground black pepper
→ Dressing
12 -
3 tablespoons extra virgin olive oil
13 -
3 garlic cloves, finely sliced
14 -
3 tablespoons capers, rinsed and dried
15 -
1 teaspoon cumin seeds
16 -
2 teaspoons coriander seeds
# Instructions:
01 -
Bring a large pot of salted water to a vigorous boil. Add green beans and cook for 3 minutes until just tender. Drain immediately and rinse under cold water to stop the cooking. Pat dry with kitchen towels.
02 -
Heat 2 teaspoons 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 the peppers are tender and slightly charred. Transfer to a large mixing bowl.
03 -
In a small skillet, heat 3 tablespoons extra virgin olive oil over medium heat. Add the sliced garlic and cook for 20 seconds until fragrant. Add capers and cook for an additional 15 seconds. Stir in cumin and coriander seeds, cooking until the garlic is golden.
04 -
Add the blanched green beans to the bowl with the sautéed bell peppers. Pour the hot dressing over the vegetables. Scatter over the green onions, chervil (or herb mixture), tarragon, lemon zest, salt, and black pepper. Toss gently to combine and serve immediately.
# Notes:
01 -
For best texture, ensure the green beans are well dried before tossing with the other ingredients.