This is a bewitching green salad from Yotam Ottolenghi’s wildly popular cookbook Jerusalem. It’s a bean salad brought to life with an earthy dressing of crispy garlic, capers, coriander and cumin, and freshened with a handful of chervil, tarragon and some lemon zest. It’s a unique Mediterranean-hopping salad that’s buzzing with flavour!
Ottolenghi’s Green Bean Salad
I’m a self-confessed Ottolenghi tragic (who isn’t??). His gift and passion for imagining original vegetable dishes with eclectic influences that are vibrant, nourishing, exciting and beautiful to the eye all at once, is inspired.
This is a recipe adapted from a green bean salad in his popular cookbook Jerusalem. In classic Ottolenghi style, it’s a salad that brings together an unlikely combination of ingredients that nevertheless just works so well together:
A distinctly Eastern Med / Middle Eastern-inflected dressing made by sizzling cumin and coriander seeds in oil along with thinly sliced garlic until the garlic turns to crispy and golden chips;
A hint of the Mediterranean with a sprinkle of capers providing welcome tanginess and addictive salty pops; and
An unmistakably nod to French cooking through a good handful of fresh chervil and tarragon.
What you need for this Green Bean Salad
Here’s what you need to make this:
Green beans – Ottolenghi’s recipe calls for a mix of green and yellow beans, for colour life. For simple ease and accessibility, I typically just make this with green beans only;
Chervil and tarragon (lots!) – Two big players in this salad that make it so memorable and gives it a uniquely French touch! These herbs grow abundantly in my garden which is one reason why I’ve been making this salad so often. However, if they are not so accessible to you, try one of these combinations instead (different flavour profile but they work just as well and bring a similar feel):
Option 1: 1/2 cup roughly chopped coriander plus 1/4 cup chopped dill (ie. chop first, then measure)
Option 2: 1/2 cup roughly chopped parsley + 1/4 cup roughly chopped coriander + 1/4 cup chopped dill;Red capsicum / bell peppers – These add a terrific splash of colour in this otherwise very green salad!
Coriander and cumin seeds – Spices that add a distinctly Eastern Mediterranean / Middle Eastern flavour to the dressing. Don’t skip them!
Garlic – Finely sliced and cooked until golden so you get little crunchy bits throughout the salad. They also infuse garlic flavour into the dressing oil;
Capers – For some welcome briny tanginess;
Green onion – A good amount of finely sliced green onion introduces another fresh element in this salad; and
Lemon – Because salad, lemon! Just the zest, 2 teaspoons. Enough for a hint of subtle flavour.
How to make Ottolenghi’s Green Bean Salad
This is a salad that can be served either warm or at room temperature. It keeps well overnight too, but be sure to bring it to room temperature before serving.
Cook beans – You can cook the beans either by boiling or steaming, your choice. But cook them only until just cooked (3 minutes if you boil them). You want them so they are cooked through but not boiled to death. Overcooked beans are grey, limp and lifeless (and stripped of all nutrition and flavour!);
Drain and dry – Drain, then run under cold tap water to stop them cooking further. People with a steady supply of ice can plunge them in a bowl of ice cold water to speed this up. Otherwise cold tap water works just fine. Drain well, and dry using one of these methods: leave them out for a while, spread out on a tea towel or pat them dry.
Let the beans cool down until just slightly warm, or to room temperature;
Cook capsicum – Ottolenghi and I differ here on approach. He opts to just oven bake the capsicum strips until softened. I prefer to sauté them over high heat in a cast iron skillet so you get a bit of colour (the charred spots are the best!). Because as I always say, colour = flavour! Add these to the bowl with the beans and let them cool for 5 minutes;
Golden garlic dressing – For the dressing, heat the oil in a little skillet or saucepan over medium heat. Put the garlic in first and cook it for 20 seconds;
Finish dressing – Then add the capers and cook for 15 seconds. Add the cumin and coriander seeds, and cook for a further 15 seconds or until the garlic is golden and crispy;
Douse and sizzle! Immediately remove the skillet from the stove and pour the dressing over the beans. Enjoy the theatrics of the sizzle!
Toss well – Toss immediately while the dressing it hot. Toss well to coat all the beans in that lovely garlicky dressing!
Add fresh herbs – And finally, add the green onion and fresh herbs, and toss again. Serve immediately, or keep up to overnight!
As I mentioned earlier, the reason I’m sharing this salad is because I love the originality of the flavour combination that is unique yet also has such universal appeal. I’m telling you, everybody loves this salad!
All credit to Ottolenghi, I doubt I would have ever come up with such an wicked combination myself.
What to serve with this green bean salad
Though the obvious thought would be to serve things with all things Middle Eastern, its eclectic character means it’s a salad that I think is just as at home alongside many Western / European dishes too.
The last time I made it was for a lunch with Garlic Butter Roast Chicken with Lemon Potato Salad, and served it warm because it’s winter over here in Sydney.
For Middle Eastern options, serve it with Chicken or Lamb Shawarma, or with koftas. For something a little different, try putting on a spread of interesting salads for lunch with friends – great for catering for vegetarians especially. This Green Bean Salad with, say, a Roasted Pumpkin Salad with Yogurt Dressing, a Greek Marinated Chickpea Salad and some flatbreads or crusty bread would delightful.
But this is a salad that’s also interesting enough to stand on its own two feet and be the star in a meal. Try it with a simple piece of pan fried fish or baked chicken breast. Have it alongside grilled pork chops or a simple yet grand-looking whole baked herb-stuffed fish. Ooh yes! That would be a terrific combination! – Nagi x
Watch how to make it
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Ottolenghi’s Green Bean Salad
Ingredients
- 500g/ 1 lb green beans , trimmed (Note 1)
- 4 green onions , finely sliced
- 2 cups chervil leaves (Note 2 other herb options)
- 1/2 cup roughly chopped tarragon leaves (Note 2 other herb options)
- 2 tsp lemon zest
- 1/4 tsp salt
- 1/4 tsp black pepper
Sautéed capsicum:
- 2 red capsicum / bell peppers , cut into 0.5cm / 0.2″ strips
- 2 tsp olive oil
- Pinch of salt and pepper
Dressing:
- 3 tbsp extra virgin olive oil
- 3 garlic cloves , finely sliced
- 3 tbsp capers , rinsed and patted dry
- 1 tsp cumin seeds
- 2 tsp coriander seeds
Instructions
- Cook beans: Bring a large pot of salted water to the boil. Add beans, bring back up to the boil, then cook for 3 minutes.
- Drain and dry: Drain, rinse under cold running tap water to cool. Shake off excess water well, then pat dry. Transfer to bowl.
- Blister capsicum: Heat oil in a heavy based skillet over high heat until smoking. Add capsicum with a pinch of salt and pepper. Cook, stirring every now and then, until tender-crisp with some nice charred edges. Transfer bowl with beans, allow to cool to room temperature.
- Dressing: Heat oil in a small skillet or saucepan over medium heat. Add garlic and cook for 20 seconds. Add capers and cook for 15 seconds. Add cumin and coriander seeds. Cook until garlic is golden, then immediately pour over the beans.
- Toss and serve: Add green onion, herbs, lemon zest, salt and pepper. Toss well. Serve immediately, though it keeps really well overnight too (make sure to serve at room temp).
Recipe Notes:
- Option 1: 1/2 cup roughly chopped coriander plus 1/4 cup chopped dill (ie chop first, then measure)
- Option 2: 1/2 cup roughly chopped parsley + 1/4 cup roughly chopped coriander + 1/4 cup chopped dill
Nutrition Information:
Life of Dozer
The doggie door at the place I’m renting is a little too small for Mr Dozer….😂
I don’t think Dozer is being disrespectful. Remember he knows where the good stuff is!
😂 He sure does!! N x
Amazing salad l can’t wait to prepare it. Thank you so much Nagi your recipes always are a success. Congratulations.
Congratulations on the articles! Well done and well deserved. And yes I am going to try the bean salad!😄
Thanks so much Ailsa!!! N x
Congratulations on your magazine and news coverage.however I believe you deserve more.
She’s a culinary expert that we all know
Nagi should have her own TV show
With her confident style
And her megawatt smile
She’ll have all Oz cooking like a well seasoned pro
👏👏👏 Thank you SO much Don, your comments always brighten my day! N x
Chervil? I ask you. I’m lucky if I can find salt and pepper! I live in the desert. I guess I’ll sub sagebrush! Congratulations on the articles . NOT FILLERS. You do great work everyday. Being nice is a lost art in it’s own self.
Thanks so much Mary – you really can sub any herb of choice here 🙂 N x
For your Canadian friends…coriander is also called cilantro. One of my faves!
Hi Donna, yes coriander is also called cilantro depending on where you’re located. N x
Can’t wait to try it but I don’t see any nutritional amounts.
Thanks for picking that up Carol, I’ll fix this! N x
This salad will definitely be on the ‘to-do’ soon list! Thank you again Nagi for opening our eyes to beautiful and intriguing flavours!
Speaking of such; finger limes, mountain berry, lemon myrtle powder, etc.! What an education! It is very special to celebrate Indigenous cultures and history…across the world these hard-working and authentic peoples have founded and contributed so much to the existence we know today.
“Congratulations”, Nagi on another 2 wonderful articles and publications! As always, you look so happy, comfortable, and make us feel welcome in this arena.
A dynamo team, you and wee Dozer are! And how fortunate we are!
I hope you try it Alex, don’t forget to update me on what you think!!!
Thank you SO much for the great feedback, I truly appreciate hearing what people think of my recipes!!! 🥰 N x
Looks very nice but the influence you cite is not Middle Eastern, it’s Eastern Mediterranean (levantine) which is common to all Eastern Mediterranean countries (Greece, Turkey, Lebanon, coastal Egypt, Western Syria, Israel/Palestine…). All lands that were once called the Levant or Asia Minor or Near East and actually still form, despite religion and politics, a sort of cultural cluster.
It’s a mistake a lot of people make. Eastern Mediterranean is adjacent to, but not yet, Middle East, if we behaved similarly for the western side I could say that tapenade or pesto is classic European continental for instance. As a Ligurian I disagree lol.
Nothing against you personally Nagi, I think your blog is dope, this is just a pet peeve of mine.
Hi Didina, no offence taken at all, in fact, I really appreciate it when people share knowledge with me. This is how I learn! I will update the post now N x
Thanks Nagi, as a Genoese of (very distant lol) noble ancestry I know there was an exchange – a foodie exchange too – between my city and mercantile colonies in the Levant like Sidon, that you can see even today if you go in certain traditional eateries.
Once upon a time Asia Minor/the Levant (once the land of philosophers, merchants, lawyers and architects – “Levantine” is a stereotype up to now) was well distinct from the Middle East proper in the minds of geographers at least. No one would have said for example that Christianity (or Judaism) was a Middle Eastern religion, or that Palestine was in the Middle East. That’s like saying Venice is Mitteleuropean.
As for cuisines, they definitely cluster a lot in the East Med! A Greek meze is not that different from a Lebanese one. And gyro/doner/shawarma is basically the same thing, only that gyros can have pork but also usually have a bit less spices in…and so on. The real qualifier IMO for what constitutes Mediterranean cuisine as opposed to Middle Eastern or Alpine is the preferred use of olive oil as fat (not just as a salad dressing because the doctor said it’s healthier, and traditionally in very copious amounts), which also kinda permeates the other flavors and makes it distinctive. Olives grow only in a specific climate, if you go too far east, north, or south of the Mediterranean they don’t grow anymore. Hence why Ottolenghi’s stuff is not Middle Eastern, olives don’t grow in the Middle East.
I didn’t know that distinction. Thank you for the education. You must be so proud of your ancestry.
I’m actually Western Mediterranean not Eastern 😅. My nickname is the complete name of my cat Didina who kind of looks like a Turkish Angora (Gnagnide is from her mom Gnagna (pronounced Ñyañya) and it’s fake Greek because I thought it sounded fake epic-funny on a cat). But Eastern Mediterranean cuisine is one of my favorites if not my fave.
Very interesting info, thank you for sharing this, I was not aware of that👍
Salad looks scrumptious! Will be on our table soon — but mainly wanted to send huge congrats to you for he great coverage! FAMOUS NAGI AND DOZER!!
Thanks so much Nadine!!! N x
Sorry, but what is green onion?
Hi Lucy, also known as scallion – depending on where you are located. N x
Lucy, I think it´s the same as spring onion 🙂
I just think that four minutes of cooking fresh green beans in the video is way too long. Even three minutes in the printed recipe is way too long. Less than two minutes is better to enjoy your fresh produce.
Congratulations on your media coverage! With that smile, maybe you are the next Rachel Ray!
Fair point Lynn! Video was a bit misleading, it includes time to come back up to the boil. I agree 2 minutes is good for “tender crisp”, I find 3 minutes is “just cooked not floppy but not squeaky” which is what I like for this salad. 🙂 Thank you for the compliment, I am not sure I could ever be a Rachel Ray though, she is a natural in front of the camera 🙂 N x
Delicious combination of flavors and textures. I added edamame for contrast since I only had green beans. Most of the work can be done or assembled ahead, leaving only a quick stir fry when you’re ready to eat. While the flavors are asian, this dish could accompany any type of meal.
Edamame is a great idea Jamie – love that!! N x
You grow ‘abundant’ chervil and tarragon…HOW? Must have massively green thumbs, lucky girl. You look terrific, Tas obviously suited you.
I have a new veg garden Deanna, having fresh herbs on hand is a game changer now!! N x
It was a delight to see your gorgeous photo and interview in the paper yesterday! That salad is on the menu for tonight. I’m giving it 5 stars because I have all those ingredients sitting around in the fridge/pantry already. How simple, easy and delicious!
Thanks so much Carol!!! And make sure you report back after you try the salad!! N x
It was really, really good! Leftovers went well with your cottage pie I just made. What a winner that is!
Oh you naughty North Sydney girl – you have not changed at all Milady . . . look at all the humongous homework we now have for the evening from interviews to NAIDOC recipes to finding my own ‘Jerusalem’ to . . . seriously I could not be more happy for you . . . nearly a decade back you knew what you wanted . . . and it is all coming good: blessings ! Have the book, have made the absolutely fantastic salad . . . it will be on the menu soonest again ! Meanwhile Dozer is just looking after his own copy . . . with love, mother !!!
Thanks so much Eha 🥰 N x
Dozer wasn’t being disrespectful, he was just showing us his upside down reading ability!
Another of his secret abilities Cherie! N x