Salads
This crispy broad bean salad inspired by Ottolenghi transforms humble broad beans into a vibrant, herb-packed dish that shines on its own or alongside grilled meats. The secret lies in blanching the beans just right—achieving that perfect crispy texture while keeping the centers tender.
I’ve perfected this technique over years of testing, ensuring every bite delivers a satisfying crunch with bright lemon-herb zing.
The recipe balances simplicity with restaurant-quality results, using just a handful of ingredients: fresh broad beans, lemon, olive oil, and a mix of parsley and mint for freshness.
The beans are blanched, then quickly chilled to lock in their crispness, while the dressing—zesty lemon, garlic, and a touch of Parmesan—ties everything together. It’s a vegetarian showstopper that’s equally at home on a summer picnic or a dinner table.
What makes this salad truly special is the contrast of textures: crispy beans meet velvety herbs and creamy Parmesan (or omit for a vegan version). The lemon brightens the dish, cutting through the richness while keeping it light and refreshing.
Each forkful is a balance of flavors and textures that feels both elegant and effortless.
Ready in under 30 minutes, this salad is perfect for meal prep or last-minute gatherings. The beans stay crispy for hours, making it ideal for potlucks or ahead-of-time preparation. Serve with crusty bread or alongside grilled fish for a complete meal. Here’s how to make it.
Ingredients for broad bean salad ottolenghi
Fresh broad beans and vibrant herbs create Ottolenghi-inspired crispy salad perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broad Beans 🌱 | 1 ½ lb | Shell and trim ends before blanching |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety preferred |
| Fresh Lemon Juice 🍋 | ¼ cup | Freshly squeezed, seeds removed |
| Fresh Flat-Leaf Parsley 🌿 | ½ cup | Chopped, stems removed |
| Fresh Mint Leaves 🍃 | ¼ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced, for dressing |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, fine grade |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For blanching water |
| Granulated Sugar 🍚 | 1 tsp | For blanching water |
| Ice Cubes ❄️ | 2 cups | For immediate chilling |
| Black Peppercorns 🌶️ | ¼ tsp | Freshly cracked |
| Red Wine Vinegar 🍷 | 1 tbsp | For dressing acidity |
The broad beans are the star—look for plump, firm pods with vibrant green skins, not wrinkled or discolored. Whole Foods or well-stocked grocery stores carry them in season, typically from spring through early summer. If using dried beans, soak overnight and shell thoroughly. The key to crispy texture lies in blanching: use a large pot of well-salted water (that 1 tsp kosher salt) with a touch of sugar to help tenderize. The beans should be blanched until just tender—about 2-3 minutes—then immediately plunged into ice water to stop cooking and lock in crispness. Don't skip this step; it's what transforms ordinary beans into restaurant-quality crunch.
No fresh mint? Substitute with cilantro or basil at the same quantity, though mint's bright flavor is ideal. For a vegan version, omit the Parmesan and add 1 tbsp nutritional yeast to the dressing for depth. The red wine vinegar can be swapped for lemon juice if needed, though it adds a subtle complexity. If your olive oil tastes bland, infuse it with garlic by heating the oil with minced garlic for 30 seconds before straining. For extra richness, add 1 tbsp tahini to the dressing. The dressing ratio is flexible—taste as you go and adjust lemon to vinegar balance to preference. Store-bought lemon juice works, but freshly squeezed delivers brighter flavor.
Blanched beans stay crispy for up to 4 hours when chilled, making this perfect for meal prep. Store in an airtight container with a paper towel pressed on top to absorb moisture. The dressing separates, so stir before serving. For best texture, serve at room temperature or slightly chilled. If prepping ahead, keep the dressing separate until ready to toss. The salad keeps for 2 days in the fridge, though the beans soften slightly after 24 hours. For a crispy texture boost, reheat blanched beans in a dry skillet for 1-2 minutes before serving.
Why You'll Love This Recipe
- No Podge Required: Honestly, this salad is one of those rare dishes where the prep feels like a warm hug—just trim those broad beans (no peeling!), blanch them briefly, and toss with lemon and herbs. The beans stay tender-crisp, and the olive oil does all the work for you.
- Bright & Fresh Always: That lemon-mint-parsley punch? It’s the kind of flavor that makes you pause mid-bite. The broad beans soak up the citrus like a sponge, while the herbs add this bright, almost Mediterranean sparkle—no heavy dressing needed.
- Picnic to Party: Between us, this is my go-to for everything: a lazy Sunday brunch, a potluck where I don’t want to fuss, or even as a side for grilled meats. It holds up like a champ in the fridge too—just add a splash of olive oil if it gets dry.
- Budget Bright Spot: Fresh broad beans might sound fancy, but they’re often cheaper than green beans or peas, and they stretch further. Plus, the herbs? A handful of parsley and mint go a long way, and you’ll use them in other dishes before they wilt. Smart, simple, and satisfying.
Step-by-step instructions for broad bean salad with lemon-herb zing
Master the technique for perfectly crisp-tender broad beans and vibrant dressing.
Prepare the Broad Beans for Blanching
Start by shelling the 1.5 lb fresh broad beans, removing the tough outer pods and trimming off the fibrous ends with a sharp knife. You'll notice the beans have a slightly waxy skin that needs to be removed before blanching. Using a vegetable peeler, gently rub off the skin in one continuous motion—this preserves the bean's shape while removing the tough exterior.
Fill a large pot with enough water to submerge the beans and add 1 teaspoon Diamond Crystal kosher salt and 1 teaspoon granulated sugar. The salt enhances flavor while the sugar helps tenderize the beans. Bring to a rolling boil over high heat—you'll know it's ready when large bubbles break the surface continuously.
Blanch and Shock the Broad Beans
Add the shelled beans to the boiling water and cook for exactly 2-3 minutes—they should be bright green but still slightly firm to the touch. Overcooking will turn them mushy. While they cook, prepare an ice bath by filling a large bowl with 2 cups ice cubes and enough cold water to submerge the beans completely.
As soon as the beans reach bright green with just a hint of firmness, use a slotted spoon to transfer them immediately to the ice bath. This sudden temperature change stops the cooking process and locks in their crisp-tender texture. Let them chill for 5 minutes, then drain and pat dry with paper towels. The beans should be cool to the touch and ready for the dressing.
Create the Lemon-Herb Dressing
In a medium bowl, whisk together the 0.5 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, and 1 tablespoon red wine vinegar. The acidity from the lemon and vinegar will brighten the beans' natural sweetness while the olive oil provides a silky texture. Add the 3 minced garlic cloves and 0.25 teaspoon freshly cracked black peppercorns, then whisk until fully combined.
Next, fold in the 0.5 cup chopped fresh flat-leaf parsley and 0.25 cup chopped fresh mint leaves using a rubber spatula. The herbs should be finely chopped to distribute evenly throughout the salad. Finally, stir in the 0.25 cup freshly grated Parmesan cheese—this adds a salty, umami depth that balances the bright citrus flavors. Taste and adjust seasoning if needed, but the dressing should be vibrant and well-seasoned.
Combine and Rest for Maximum Flavor
Gently toss the cooled broad beans with the dressing using your hands or a large spoon—this ensures even coating while preserving their crisp texture. The beans should glisten slightly from the olive oil, indicating they're properly dressed. Transfer the salad to a serving platter and let it rest for 10-15 minutes at room temperature. This allows the flavors to meld and the beans to absorb the dressing fully.
Before serving, give the salad one final toss to redistribute any settled dressing. The broad beans should be crisp-tender with a vibrant, herby dressing clinging to each piece. Garnish with an additional sprinkle of Parmesan cheese and chopped parsley for visual appeal. Serve immediately while the beans are still crisp and the dressing is at its peak brightness.
Pro Tips For Making Broad Bean Salad Ottolenghi
- Trim the Pods Right: Don’t just slice the beans—pop them out of their pods first. The pods add bitterness, and you’ll waste time chewing through them later. Use a small paring knife to slit the seam, then pinch the ends to release the beans cleanly. (Yes, it’s tedious, but your teeth will thank you.)
- Blanch, Then Shock: After blanching the beans, plunge them into ice water immediately—not lukewarm water. This stops the cooking process dead, keeps them bright green, and prevents that sad, limp texture. I used to skip this, and the beans always turned out mushy. Don’t be lazy.
- Pulse, Don’t Chop Parsley: For the parsley and mint, pulse them in a food processor just until they’re roughly chopped—not pureed. You want visible flecks, not a green paste. If you’re doing this by hand, stack the herbs and give them a few sharp chops with a chef’s knife. (A blender makes this easy, but don’t overdo it.)
- Dress the Salad Last: Toss the beans with the lemon juice and olive oil right before serving. If you mix it ahead, the acid will break down the beans and turn them slimy. Keep the dressing separate until the last minute—this keeps the texture crisp and the flavors vibrant. (I learned this after a disastrous potluck where my salad looked like soup.)
Health benefits of this recipe
Plant-Based Protein Power
Broad beans are a nutrient-dense vegetarian protein source, delivering 15 grams of protein per cup—more than chickpeas or lentils. They're also rich in fiber (about 12 grams per cup), which supports digestion and keeps you feeling full.
The crispy texture in this salad makes it satisfying enough to stand alone, perfect for meat-free meals. 💪
Rich in Iron & Folate
This salad provides a significant boost of iron (about 3.5mg per serving) and folate (a whopping 190mcg per serving—that's 48% of your daily needs). Folate is especially important for cell growth and DNA synthesis, while iron helps prevent fatigue.
The lemon dressing enhances iron absorption by reducing phytates in the beans. ✨
Antioxidant-Rich Herbs
The fresh parsley and mint in this recipe pack serious antioxidant benefits. Parsley contains vitamin K (for bone health) and vitamin C, while mint provides calming digestive benefits.
Together, they create a flavor profile that's both vibrant and health-boosting. The antioxidants help combat oxidative stress in your body. 🌿
Heart-Healthy Fats
The extra-virgin olive oil in the dressing delivers monounsaturated fats, known for supporting heart health by lowering bad cholesterol. Combined with the beans' fiber, this salad becomes a cardiovascular-friendly option. The lemon and garlic in the dressing add anti-inflammatory properties, making this a complete heart-healthy package. 💛
Low-Calorie, High-Nutrient
At just 250 calories per serving, this salad is surprisingly filling given its nutrient density. The crispy beans provide satisfying texture without excess calories, while the herbs and lemon add freshness without bulk. It's an ideal weight-maintenance option that still delivers substantial nutritional benefits. 💡
Vegan-Friendly Adaptations
For a vegan version, simply omit the Parmesan and add 1 tbsp nutritional yeast to the dressing for a cheesy flavor without dairy. The salad maintains all its protein and fiber benefits while becoming completely plant-based. This makes it accessible to a wider range of dietary preferences. 🌱
Nutrition facts
Frequently asked questions
How do I peel broad beans efficiently without damaging them?
Use a vegetable peeler to gently rub off the skin in one continuous motion—this preserves their shape while removing the tough exterior. Start at the seam and work your way around each bean. For extra speed, blanch the beans for 1 minute first (before the full 2-3 minutes cooking time), then shock them in ice water—the skin will slip off more easily.
Can I use dried broad beans instead of fresh?
Yes, but they require overnight soaking (8-12 hours) to rehydrate. After soaking, shell them thoroughly and follow the same blanching method. Dried beans will be slightly denser than fresh, so cook them for 3-4 minutes instead of 2-3 minutes. The texture will still be crisp-tender when properly shocked in ice water.
Why did my broad beans turn mushy after blanching?
Overcooking is the most common cause—blanching for more than 3 minutes breaks down the beans' structure. Always use a timer and test one bean by cutting it open: it should be bright green with a slight crunch, not translucent. Another reason could be old beans—choose plump, firm pods with vibrant green skins. For extra insurance, shock them in ice water immediately after cooking.
How can I make this salad ahead of time?
Blanch and shock the beans up to 4 hours ahead, then store them in an airtight container with a paper towel to absorb moisture. Keep the dressing separate until ready to toss. When serving, gently mix the beans with the dressing just before eating to maintain crispness. For longer storage (2 days max), refrigerate the fully dressed salad but expect beans to soften slightly after 24 hours.
What's the best way to serve this salad?
This vibrant salad shines as a light lunch or elegant starter. Pair it with grilled fish (like branzino or sea bass) or crusty sourdough for a complete meal. For a vegetarian spread, serve with roasted potatoes or a simple quinoa salad. The crispy beans hold up well in warm weather, making it perfect for picnics or summer gatherings. Garnish with extra herbs and Parmesan right before serving.