This recipe is based on Yotam Ottolenghi’s Green Bean Salad Recipe. Incase you don’t know Yotam Ottolenghi is a multi award wining and James Bread award cookbook author, chef, and restauranteur. He is one of the best chefs in the world with vegetables so when you come across his recipes you should do them or be inspired by them. I was gifted with around 4 pounds of green beans. I was searching for green bean recipes and came across the Ottolenghi Green Bean Salad recipe. It was easy and had a flavor combination I never would have thought up. I never tasted tarragon with coriander and cumin with the lemon zest it is just a magical combination. I didn’t have fresh chervil for the recipe so I cut back on the tarragon because my tarragon that I grow in my yard is very strong tasting. I didn’t change too much but I did use less seasoning than what is used in the original recipe (maybe because my tarragon is very strong?). I didn’t call this recipe salad because you can eat it room temperature or warmed up. Serving size is hard to judge because I don’t know if you want a little side serving or a big plate full. My guess is that this will make around 8 side servings.
Ingredients for around 6 servings
2 lbs green beans trimmed (original recipe calls for 1/2 yellow string beans and 1/2 green….use whatever you want)
4 scallions – thin sliced (original recipe would be 8)
1/4 cup tarragon leaves (For the original recipe this would be 4 cups chervil leaves and one cup tarragon……I do note that my tarragon is delicious but very strong tasting…I’m thinking that it must be a different variety of tarragon)
1 lemon – just the zest (original would be 1 Tablespoon + 1 teaspoon)
sea salt – to taste
fresh ground black pepper – to taste
4 bell peppers (I used two red, 1 yellow, and 1 orange but it doesn’t matter what colors you use) – cut into small thin strips.
2 teaspoons olive oil
sea salt – to taste
ground black pepper to taste
3 Tablespoons extra virgin olive oil (origional recipe would be double)
3 garlic cloves ground to paste or a teaspoon of garlic confit (original recipe would be 6 garlic cloves finely sliced)
2 teaspoons capers (origional recipe would be 6 Tablespoons drained and pat dry)
1 teaspoon cumin seeds (original would be double)
2 teaspoons coriander seeds (original would be double)
Directions
Put a large pot of salted water on to boil the green beans. Add green beans wait for boil and boil 3 minutes. Remove the green beans and rinse with cold water.
Drain and dry off the green bean and place them in a large bowl.
The peppers – I used 4 bell peppers that I roasted yesterday (because they were going bye bye) and removed skin, core, and seeds. For the original recipe you need to get a frying pan. on high heat until smoking. Add peppers with a little salt and pepper.Stir every now and then till tender crisp and charred. Add to the green beans.
If your garlic is raw then heat hit in a fry pan on medium heat with the oil. Cook about 20 seconds. Add capers and cook 15 seconds. Add cumin and coriander seeds . Cook until golden and pour over the beans.
Toss in the scallions, herbs, lemon zest and salt and pepper. This keeps well. Serve. Make sure to serve at least at room temperature.
A Special THANKS!!!! To Yotam Ottolenghi for sharing another FORKING Amazing recipe so I could come up with what I got here.
