Salads
This Ottolenghi-inspired broad bean salad delivers restaurant-quality brightness with just 15 minutes of prep—no fancy techniques required. 💛 The secret lies in perfectly blanched beans (their skins slip off like magic) paired with zesty lemon, fresh herbs, and crunchy toasted almonds that add texture at every bite.
I first tried this recipe during a spring farmers market haul when broad beans were at their peak, and it became an instant weeknight favorite that still impresses guests.
The dish starts with blanching the beans to loosen their skins, then peeling them by hand—a process that feels meditative and yields tender, buttery beans.
A bright dressing of lemon juice, olive oil, and fresh dill ties everything together, while toasted almonds add a satisfying crunch that cuts through the richness.
What makes this salad special is how the flavors develop as it sits—each bite becomes more vibrant, with the lemon brightening and the herbs releasing their full aroma.
By the time you plate this salad, you'll have a dish that's elegant enough for dinner parties but simple enough for a weekday lunch. The beans stay tender, the dressing clings perfectly, and the toasted almonds provide that essential crunch.
It's the kind of salad that makes you want to eat straight from the bowl—no forks required. The best part? It keeps well for a day, so the flavors only get better.
Perfect for spring and summer gatherings, this salad pairs beautifully with grilled fish or crusty bread. Here's how to make it—step by step, just like Ottolenghi would serve it.
Ingredients for broad bean salad ottolenghi
Fresh broad beans meet zesty lemon and crunchy almonds in this Ottolenghi-inspired salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broad Beans 🌱 | 1 ½ lb | Trimmed, blanched and peeled |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light and fruity preferred |
| Fresh Lemon Juice 🍋 | ¼ cup | Freshly squeezed, no pulp |
| Fresh Dill 🌿 | ½ cup | Chopped, stems removed |
| Fresh Mint Leaves 🍃 | ¼ cup | Chopped, for brightness |
| Raw Almonds 🥜 | ½ cup | Skin-on, toasted until golden |
| Flaky Sea Salt 🧂 | 1 tsp | For finishing touch |
| Garlic Cloves 🧄 | 2 cloves | Minced, for subtle depth |
| Red Wine Vinegar 🍷 | 1 tbsp | Dry, for tangy balance |
| Honey 🍯 | 1 tbsp | Light, for subtle sweetness |
The broad beans are the star—farmers market finds with vibrant green pods are ideal, but grocery store bags work too. Look for firm, unblemished beans (the smaller, the sweeter). Blanching is key: 3 minutes in boiling water, then ice bath to loosen skins. I always grab extra because blanching trims about half the weight. The dill and mint? Buy them fresh—dried just won't cut it here. For the almonds, Trader Joe's or Costco have the best prices on skin-on varieties, which toast beautifully. Toast them in a dry pan until golden—about 5 minutes—then let cool completely before chopping.
No fresh dill? Fresh parsley at double the amount works in a pinch, though it loses that signature anise note. Short on lemon juice? Lime juice with a pinch of sugar mimics the brightness. The honey can be swapped for agave or maple syrup if you prefer. For the almonds, walnuts or pecans add different textures but still deliver crunch. The garlic is non-negotiable though—it rounds out the dressing beautifully. Pro tip: Zest the lemon too for extra aroma without extra moisture. And if you're feeling fancy, add a pinch of smoked paprika to the dressing for depth.
This salad tastes even better the next day—flavors meld beautifully when stored in the fridge. Keep the dressing separate if prepping ahead, then toss just before serving. The beans? Store in an airtight container with a paper towel to absorb any moisture—keeps them crisp for 3 days. The toasted almonds stay fresh for 1 week in a sealed jar. I always make double batches because it disappears faster than you'd think—perfect for meal prep lunches or last-minute dinner sides. Serve with crusty bread or grilled fish for an Ottolenghi-worthy plate.
Why You'll Love This Recipe
- No Shelling Nightmare: I swear by this recipe because you skip the tedious pod-peeling step—just trim the ends and snap. Those plump, buttery beans practically fall apart in your hands, and no one’s fingers end up stained green for hours.
- Zesty Brightness Explosion: The lemon juice and olive oil marry so perfectly with the broad beans that every bite feels like a burst of sunshine. Fresh dill and mint? They’re the secret handshake—herby, bright, and impossible to resist.
- Picnic or Potluck Hero: Between us, this salad is my go-to for gatherings. It travels well, stays crisp, and pairs with everything—grilled meats, crusty bread, or even just as a standalone plate. No reheating, no fuss, just pure satisfaction.
- Budget-Friendly Luxury: Broad beans are often cheaper than their fancier cousins, and this recipe stretches them far. A little olive oil, a squeeze of lemon, and herbs turn simple ingredients into something that feels special—without breaking the bank.
Step-by-step instructions for Ottolenghi-inspired broad bean salad
Here's how to create this vibrant, herb-packed salad with perfect texture contrast.
👨🍳 Step 1: Toast the Almonds to Golden Perfection
Preheat your oven to 350°F. Spread the 0.5 cup raw almonds on a baking sheet in a single layer. Toast for 8-10 minutes until they're fragrant and golden brown—not dark brown or they'll taste bitter. Shake the pan halfway through for even toasting.
Here's the thing—you want them crispy but not crunchy. When they're done, they should smell amazing and have a slight sheen from the oil that renders out. Let them cool completely before using—hot almonds will release their oil and make your dressing too rich.
🍳 Step 2: Whisk Together the Bright Dressing
In a small bowl, combine the 0.5 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, 1 tbsp red wine vinegar, and 1 tbsp honey. Whisk vigorously until fully emulsified—you should see tiny bubbles form. Then add the 2 minced garlic cloves and whisk again for 10 seconds.
Taste the dressing before adding the herbs. It should be tangy-sweet with a subtle garlic bite. If it's too sharp, add a tiny pinch more honey; if too sweet, add a splash more lemon juice. The herbs will mellow this out, but you want a strong base flavor.
👨🍳 Step 3: Chop the Fresh Herbs Precisely
Finely chop the 0.5 cup fresh dill and 0.25 cup fresh mint leaves separately using a sharp chef's knife. For the dill, I like to stack the stems and chop in batches for even pieces. For the mint, tear the leaves first to remove any tough stems before chopping.
You're aiming for small, even pieces—about 1/8-inch in size. The herbs should be bright green and vibrant looking. If your herbs are particularly large, chop them twice for even distribution throughout the salad. Don't skip this step—uneven herbs make for an unbalanced bite.
🥘 Step 4: Assemble the Salad with Perfect Timing
In a large bowl, gently combine the blanched and peeled 1.5 lb fresh broad beans with half of the chopped herbs (about 0.25 cup dill and 0.125 cup mint). Add the toasted almonds and toss everything lightly with a wooden spoon—just enough to distribute evenly without mashing the beans.
Drizzle about half of the dressing over the salad and toss again. The beans should be coated but still look whole. Real talk: don't overmix or you'll get mushy beans. Taste and adjust seasoning with the remaining herbs and a pinch of flaky sea salt if needed.
🍽️ Step 5: Finish and Serve Immediately
Transfer the salad to a serving platter and drizzle with the remaining dressing. Sprinkle the remaining 0.25 cup dill and 0.125 cup mint on top, saving a few leaves for garnish. Finish with a final sprinkle of flaky sea salt—this enhances all the flavors and adds that perfect finishing touch.
Serve immediately while the beans are still crisp-tender. The salad should have a perfect balance of creamy beans, crispy almonds, and fresh herbs with a bright lemon dressing. If you wait too long, the beans will soften and lose their texture. This salad shines at room temperature but is best enjoyed fresh!
Pro Tips For Making Broad Bean Salad Ottolenghi
- Trim the Beans Properly: Use a sharp chef’s knife and cut off the tip just past where the bean starts to bulge—don’t nick the flesh. I learned this the hard way when I ended up with slimy, stringy beans that ruined the salad’s texture. A sharp knife makes this faster, and you’ll save the good part of the bean where all the flavor lives.
- Blanch, Then Shock: Drop blanched broad beans straight into ice water for 30 seconds—this stops cooking and keeps them bright green. I used to skip this step, and the beans turned mushy by the time I dressed them. The shock also makes peeling easier; the skins slide off like magic.
- Toast the Herbs First: Dry-toast the dill and mint leaves in a pan with a pinch of salt for 10 seconds before adding them to the dressing. Sounds weird, but it works: the leaves release their oils and aroma instantly, making the salad taste like it’s been simmering for hours. (Yes, even if you’re impatient like me.)
- Dress Just Before Serving: Toss the beans with the lemon juice and olive oil right before serving—this keeps the greens crisp and prevents the dressing from turning bitter. I used to make it ahead, and by the time I served it, the beans were soggy and the herbs had lost their punch. Fresh is always better.
Wine and beer pairings for broad bean salad ottolenghi
Crisp White Wine
This salad's bright lemon-herb dressing calls for a crisp, dry white wine with high acidity to complement its citrus notes. I reach for a Sauvignon Blanc from New Zealand—think Cloudy Bay or Kim Crawford—their zesty grapefruit and herbal undertones mirror the dill and mint perfectly.
The wine's acidity cuts through the beans' richness while enhancing the almond crunch. Chill your bottle to 45-50°F for optimal refreshment. 🍷
Light Rosé
For a slightly more versatile option, a dry Provence rosé like Whispering Angel or Château d'Esclans works beautifully. The pale pink hue matches the salad's vibrant colors, while its strawberry and citrus notes harmonize with the lemon and herbs.
Serve slightly cooler than white wine—around 50°F—to preserve its delicate flavors. The subtle floral notes in rosé also complement the fresh mint beautifully.
Light Beer Pairings
If you prefer beer, opt for a crisp lager or wheat beer with minimal hop bitterness. A German Helles like Weihenstephaner or an American wheat beer such as Blue Moon pairs wonderfully.
The beer's clean, slightly malty profile won't overpower the salad's bright flavors, while its effervescence cleanses the palate between bites. Serve at 45-50°F for the best experience. 🍺
Sparkling Wine
For a celebratory touch, Prosecco or Cava adds a festive sparkle that elevates this spring salad. The bubbles cut through the creamy beans and toasted almonds, while the apple and citrus notes enhance the lemon dressing.
Choose a dry or extra-dry style to avoid sweetness competing with the salad's bright flavors. Serve well-chilled at 40-45°F for that perfect effervescent experience.
Red Wine Exception
While white wines dominate, a light-bodied red like Pinot Noir from Oregon (such as Domaine Serene) works if you prefer red. Its red fruit and earthy notes complement the beans and herbs without overpowering.
Ensure it's chilled to 55-60°F—room temperature for reds is too warm for this delicate salad. The tannins remain gentle, making it a surprisingly harmonious match. 💫
Nutrition facts
Frequently asked questions
Why do I need to blanch broad beans before peeling them?
Blanching loosens the skins so they slip off easily—no peeling struggle! The 3-minute boil followed by an ice bath softens the beans just enough while keeping them tender. Skip this step and you'll be picking at stubborn skins for 20 minutes instead of 5.
Can I substitute broad beans with another type?
Fresh broad beans are ideal, but in a pinch, use fava beans (peeled) or sugar snap peas (blanched). Avoid dried beans—they're too dense and won't achieve that same buttery texture. For a similar crunch, try blanched green beans (trimmed to 1-inch pieces).
How do I make the dressing less sweet if I prefer tart?
Reduce the honey to 1 teaspoon and add 1 extra teaspoon of red wine vinegar for extra tang. For maximum brightness, add 1/2 teaspoon lemon zest—it amplifies the citrus without extra moisture. Taste as you go; the herbs will mellow the sharpness naturally.
Will this salad keep well for lunch the next day?
Yes! Store components separately: beans in an airtight container with a paper towel, dressing in a jar. Reassemble 30 minutes before serving—the beans stay crisp for 2 days this way. The flavors actually deepen overnight, making it even more vibrant!
What's the secret to perfectly toasted almonds?
Low and slow wins—350°F for 8-10 minutes in a single layer. Shake the pan halfway to prevent burning. They're done when golden and fragrant, not dark brown. Let them cool completely before chopping or they'll release oil and make the dressing greasy.