Golden Garlic and Herb Green Bean Salad
A vibrant green bean salad with blistered red peppers, a fragrant garlic-caper dressing, and a generous handful of fresh chervil and tarragon.
- Prep20 min
- Cook5 min
- Total25 min
- DifficultyEasy
- Servings4
This salad is an adaptation of a beloved recipe from the Middle Eastern repertoire, bringing together bright green beans, charred bell peppers, and a warm dressing infused with cumin and coriander seeds.
The generous amount of fresh herbs—chervil and tarragon—gives it a unique, almost floral note that pairs beautifully with the earthy, golden garlic and briny capers. It makes a stunning side dish for grilled meats or a light meal on its own.
Ingredients
Servings
Converted amounts are rounded.
Method
- Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3 minutes after the water returns to a boil.
- Drain the beans, then rinse under cold running water to cool them quickly. Shake off excess water and pat dry with a clean kitchen towel. Transfer to a large bowl.
- Heat 2 teaspoons of olive oil in a heavy skillet over high heat until it shimmers. Add the bell pepper strips along with a pinch of salt and pepper. Cook, stirring occasionally, until the peppers are tender-crisp and have charred spots. Transfer to the bowl with the beans and let everything cool to room temperature.
- To make the dressing, heat the extra virgin olive oil in a small skillet or saucepan over medium heat. Add the sliced garlic and cook for 20 seconds. Add the rinsed capers and cook for another 15 seconds. Stir in the cumin and coriander seeds and cook until the garlic turns golden. Immediately pour the hot dressing over the beans and peppers.
- Add the sliced green onions, chervil, tarragon, lemon zest, salt, and pepper. Toss gently to combine. Serve at room temperature; the salad keeps well overnight and can be enjoyed the next day at room temperature.
💡 Tips
- For the best flavor, use very fresh chervil and tarragon. If you can't find chervil, a mix of parsley and a touch of fresh mint can work as a substitute.
- Make sure to pat the capers dry after rinsing, otherwise they may splatter in the hot oil.
- The salad is best served at room temperature; remove it from the fridge about 30 minutes before serving if refrigerated overnight.
Inspired by a recipe from RecipeTin Eats