Ottolenghi Slow Cooked Runner Beans
By: Nagi
This is a bewitching green salad from Yotam Ottolenghi's wildly popular cookbook Jerusalem. An earthy crispy-garlic-cumin-coriander-caper dressing combined with beans, chervil, tarragon and a dusting of lemon zest, it's distinctly Middle Eastern but with a touch of French. It's very unique, and very, very good! I'm a self confessed Ottolenghi tragic, and this is a recipe adapted from a green bean salad in his popular cookbook Jerusalem. In classic Ottolenghi form, it's a salad that brings together an unlikely combination of ingredients that just works so well together: A distinctly Middle Eastern dressing made of thinly sliced garlic sautéed until crispy and golden with cumin and coriander seeds; A hint of Mediterranean with a sprinkle of capers providing welcome tanginess; and Unmistakably French influence with a good handful of fresh chervil and tarragon, two herbs that feature prominently in French cooking. Here's what you need to make this: Green beans – Ottolenghi's recipe on which this recipe is based calls for a mix of green and yellow beans. For sheer accessibility purposes only, I typically just make this with green beans only; Chervil and tarragon (lots!) – Two big players in this salad that makes it so memorable, 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 extremely well and are similarly unique): Option 1: 1/2 cup roughly chopped coriander plus 1/4 cup chopped dill (ie chop first, then measure) Red capsicum/bell peppers – Terrific splash of colour in this otherwise very green salad! Coriander and cumin seeds – These add the distinctly Middle Easter flavour to the dressing. Don't skip them! Garlic – Finely sliced and cooked until golden so you get little crunchy bits throughout the salad as well as the garlic flavour infused into the oil; Capers – Welcome briny tanginess; Green onion – A good amount of finely sliced green onion is the fresh element in this salad; and Lemon – Just the zest, 2 teaspoons for a hint of subtle flavour. 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 only until just cooked – 3 minutes if you boil them – so they are cooked through but boiled to death until they become 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 an unlimited supply of ice can plunge them in a bowl of ice cold water, but for the rest of us, tap water works just fine. Drain well then dry using method of choice: leave them out for a while, spread out on a tea towel or pat them dry. Then let the beans cool down until just slightly warm, or to room temperature; Cook capsicum – Ottolenghi and I differ here. 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. Then 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 and enjoy the theatrics of the sizzle! Toss well – Toss immediately while the dressing it hot. Toss well to coat all the beans in that lovey garlicky dressing! Add fresh herbs – And finally, add the green onion and fresh herbs, then toss well. Serve immediately, or keep up 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 universal appeal. Everybody loves this salad! All credit to Ottolenghi, I doubt I would have ever come up with this combination myself. Though the obvious thought would be to serve things with all things Middle Eastern, it's a salad that I think has a place alongside many Western and European dishes. The last time I made it was for a lunch with garlic-butter roast chicken with Lemon Potato Salad which I 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. This Green Bean Salad with a Roasted Pumpkin Salad with Yogurt Dressing, a Greek Marinated Chickpea Salad and some flatbreads or crusty bread would delightful. But this green salad is interesting enough to stand on its own two feet and be the star of 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 Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Author: Nagi Prep: 20 mins Cook: 5 mins Total: 25 mins Side Salad Middle Eastern Servings 4 – 6 people Tap or hover to scale Recipe video above. This is a bewitching green salad adapted from Yotam Ottolenghi's wildly popular cookbook Jerusalem. It calls for a LOT of fresh chervil and tarragon and it takes time to pick the leaves! Worth the effort to experience the unique combination of flavours when combined with the earthy golden garlic-cumin-coriander dressing. Middle Eastern flavours with a touch of French. It's very, very good! 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). 1. Beans – Ottolenghi uses a mix of green and yellow beans (equal parts). I typically just make this with green beans because they're more readily available. 3. Source –Adapted from theMixed Bean Salad recipe in Yotam Ottolenghi'sJerusalem cookbook. Changes I made: Only use green beans instead of 50/50 yellow and green beans, char capsicum on stove instead of cooking in oven (just kind of goes soggy). Keywords: green bean salad, Middle Eastern salad, Middle eastern side dish, ottolenghi salad recipe Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats. The doggie door at the place I'm renting is a little too small for Mr Dozer….?Ottolenghi's Green Bean Salad
What you need for this Green Bean Salad
Option 2: 1/2 cup roughly chopped parsley + 1/2 cup roughly chopped coriander + 1/4 cup chopped dill;
How to make Ottolenghi's Green Bean Salad
What to serve with this green bean salad
Watch how to make it
Ottolenghi's Green Bean Salad
Instructions
Recipe Notes:
2. Herbs – Excellent salad to make if you've got chervil and tarragon growing abundantly in your garden! If not, try these combos instead – different flavour profile but also very, very good:
4. Storage – Keeps very well overnight even once dressed. Make sure to serve at room temperature.
5. Nutrition per serving, assuming 6 servings. Life of Dozer
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Ottolenghi Slow Cooked Runner Beans
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