Effortless Green Bean Herb Salad (Print Version)
# Ingredients:
→ Vegetables
01 -
4 green onions, thinly sliced
02 -
2 red bell peppers, sliced into strips
03 -
500g green beans, ends trimmed
→ Herbs
04 -
1/2 cup chopped tarragon leaves
05 -
2 tsp freshly grated lemon zest
06 -
2 cups chervil leaves, or mix in dill and coriander
→ Dressing
07 -
3 garlic cloves, thinly sliced
08 -
2 tsp coriander seeds
09 -
1 tsp cumin seeds
10 -
3 tbsp olive oil, extra virgin
11 -
3 tbsp capers, rinsed and dried
→ Additional
12 -
1/4 tsp each of salt and black pepper, with extra as needed
13 -
2 tsp light olive oil
# Instructions:
01 -
Boil water in a big pot with salt. Toss in green beans and boil for 3 minutes. Drain and rinse under cold water to cool down fast, then pat dry.
02 -
Stick a heavy pan on high heat with 2 teaspoons of olive oil. Add the pepper strips, some salt, and black pepper. Stir off and on until soft and nicely charred. Set aside to cool down.
03 -
In a little pan over medium heat, warm up 3 tablespoons of olive oil. Add garlic slices and cook for 20 seconds, just to get that nice aroma. Add the capers and toast them for 15 seconds. Sprinkle in the cumin and coriander seeds, letting the garlic turn golden.
04 -
Toss the dry green beans and blistered peppers into a large bowl. Pour the dressing right on top while still warm. Add the green onions, chervil, tarragon, and lemon zest. Sprinkle with 1/4 teaspoon each salt and pepper. Mix gently to coat everything nicely, and serve it up.
# Notes:
01 -
This dish tastes best freshly made and enjoyed at room temperature. If you need to prep ahead, wait to add the herbs until you're ready to serve so they stay fresh.
02 -
The warm dressing softens up the herbs a bit, really bringing out their flavors.