Salads
Ottolenghi’s broad bean salad transforms humble ingredients into a vibrant, lemon-herb masterpiece that brightens any table. The key lies in blanching broad beans just until tender—never mushy—and pairing them with crisp greens, bright lemon, and fresh herbs like mint and parsley.
I’ve perfected this technique after years of testing, ensuring every bite delivers that perfect balance of creamy beans and crisp textures.
What makes this salad special is Ottolenghi’s signature approach: bold flavors that shine without overpowering. The dressing—a zesty blend of lemon juice, olive oil, and chili flakes—adds brightness, while toasted pine nuts contribute a satisfying crunch.
The entire dish comes together in just 20 minutes, making it ideal for weeknight dinners or elegant gatherings.
By the time you’re done, you’ll have a salad that’s as beautiful as it is delicious—creamy broad beans, crisp greens, and a dressing that clings to every ingredient. The lemon-herb brightness cuts through richer dishes, making it a perfect side for grilled meats or a standalone vegetarian main.
This recipe is a celebration of spring ingredients, but it works year-round with frozen broad beans in a pinch. The secret to success? Don’t skip the blanching step—it’s what transforms tough beans into tender, buttery perfection. Let’s get started!
Ingredients for broad bean salad ottolenghi
Bright, vibrant ingredients that transform simple broad beans into a restaurant-worthy salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broad Beans 🌱 | 1 ½ lb | Trimmed, blanched for tenderness |
| Baby Spinach 🌿 | 5 oz | Fresh, loosely packed |
| Fresh Mint Leaves 🌿 | ½ cup | Finely chopped, stems removed |
| Fresh Flat-Leaf Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Fresh Lemon Juice 🍋 | ¼ cup | From 2-3 lemons, freshly squeezed |
| Crushed Red Chili Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Toasted Pine Nuts 🥜 | ¼ cup | Lightly browned, cooled |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning, adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for best flavor |
| Crumbled Feta Cheese 🧀 | ½ cup | Optional, for added creaminess |
The broad beans are the foundation—fresh is non-negotiable for that signature buttery texture. Look for pods that are firm and bright green, not wrinkled or discolored. Whole Foods or well-stocked grocery stores like Trader Joe's carry them in spring, but frozen broad beans (thawed and blanched) work in a pinch. The key is blanching them just until tender—2-3 minutes max—to preserve their creamy texture. If you're using canned beans, rinse thoroughly to remove excess sodium. For the greens, baby spinach adds delicate sweetness, but arugula or watercress can substitute for a peppery twist.
No fresh mint or parsley? Dried herbs at one-third the amount will work, but the flavor won't be as vibrant. The olive oil should be extra-virgin—cheap oil will make the dressing taste flat. For the pine nuts, toast them in a dry skillet until golden to enhance their nuttiness. No pine nuts? Toasted walnuts or pecans add a similar crunch. The feta, while optional, adds a salty contrast that balances the bright lemon—omit if vegetarian preferences require it. For the chili flakes, adjust to taste, but remember this salad is meant to be bright, not spicy.
Store the blanched broad beans in an airtight container with a damp paper towel for up to 3 days in the fridge. The dressing keeps for 5 days if stored separately in a sealed jar. For best texture, assemble the salad just before serving—crisp greens wilt quickly when mixed with dressing. This salad reheats poorly, so plan to eat it fresh. If prepping ahead, store components separately and toss with dressing immediately before serving. The pine nuts and feta can be toasted and crumbled up to 4 days in advance, keeping them in the fridge until ready to use.
Why You'll Love This Recipe
- No Fuss Assembly: I swear by this recipe because it’s the kind of salad that almost feels like cheating—just snap those broad beans (no shelling!), toss them with spinach, and let the lemon, garlic, and herbs do the work. Honestly, I’ve made it while waiting for dinner to cook, and it still tastes like I spent hours.
- Herb-Packed Punch: That bright burst of mint and parsley? It’s the secret weapon. The broad beans get a crisp-tender bite from the olive oil and lemon, while the herbs keep it fresh and vibrant—like a Mediterranean breeze in every bite. (Yes, even on a Tuesday night.)
- Picnic or Potluck Star: Between us, this salad travels beautifully. Pack it in a jar for work lunches, bring it to a barbecue, or serve it as a side at dinner—it’s equally at home on a plate or in a basket. My friends always ask for the recipe, and now you can make it too.
- Budget Brightener: Fresh broad beans might sound fancy, but they’re actually affordable, especially when you buy them in season. A handful of greens, a few herbs, and some olive oil stretch this dish far—leftovers taste just as good the next day, if you can resist eating it all. (Spoiler: I can’t.)
Step-by-step instructions for broad bean salad with Ottolenghi-inspired brightness
This vibrant salad comes together in minutes with just a few key techniques for maximum flavor and texture.
🔪 Step 1: Prepare the Broad Beans for Perfect Tenderness
Start by trimming the ends off the 1.5 lb fresh broad beans using a small knife or kitchen shears. I like to make a shallow cut along the seam of each bean to help them open more easily during blanching. Transfer the trimmed beans to a large pot of boiling salted water and cook for exactly 3-4 minutes—they should soften slightly but still hold their shape.
Drain immediately and transfer to an ice bath to stop the cooking process. Once chilled, peel away the outer skins by gently rubbing between your fingers or using a small knife. The beans should reveal bright green interiors—this is your signal they're ready. If any skins remain, give them another quick rub under cold water to loosen them completely.
🍳 Step 2: Toast the Pine Nuts for Nutty Depth
While the beans cool, dry-toast the 0.25 cup toasted pine nuts in a small skillet over medium-low heat for 3-4 minutes, stirring constantly. You're looking for just a hint of golden color and a nutty aroma—don't let them darken or they'll become bitter. Remove immediately and let cool completely before adding to the salad.
This toasting step is crucial for developing their flavor. I like to spread them on a plate to cool quickly so they don't continue cooking in their own oil. The cooled nuts will add a delightful crunch that contrasts beautifully with the tender beans and spinach.
🥘 Step 3: Build the Lemon-Herb Dressing
In a medium bowl, whisk together the 0.5 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, 0.5 tsp diamond crystal kosher salt, and 0.25 tsp freshly ground black pepper. The mixture should emulsify slightly as you whisk, creating a light, glossy dressing. Add the 0.5 tsp crushed red chili flakes and stir to distribute evenly.
Next, fold in the 0.5 cup finely chopped fresh mint leaves and 0.25 cup finely chopped fresh flat-leaf parsley. The herbs should be evenly distributed throughout the dressing. Taste and adjust seasoning—you might want to add a touch more salt or lemon juice depending on your preference. This dressing is the heart of the salad, balancing the earthy beans with bright acidity.
👨🍳 Step 4: Assemble the Salad with Perfect Texture Contrast
In a large serving bowl, gently combine the 5 oz baby spinach with the prepared broad beans. The spinach should wilt slightly as it warms to room temperature, creating a lush bed for the beans. Drizzle about half of the lemon-herb dressing over the salad and toss gently with your hands or a large spoon.
Sprinkle the 0.25 cup toasted pine nuts and 0.5 cup crumbled feta cheese evenly over the top. The pine nuts will add crunch while the feta contributes a salty creaminess. Drizzle with the remaining dressing and toss one final time, being careful not to overmix so the spinach maintains its delicate texture.
⏰ Step 5: Rest and Serve for Optimal Flavor Development
Let the salad rest for 5-10 minutes before serving. This brief resting period allows the flavors to meld and the dressing to fully coat the ingredients. The beans will absorb just enough dressing to become tender without becoming soggy, while the spinach maintains its vibrant color.
Serve immediately while the beans are still slightly warm from the blanching process. The contrast of warm beans with cool spinach and creamy feta creates an incredibly satisfying mouthfeel. Pair with crusty bread or grilled fish for a complete Mediterranean-inspired meal that highlights Ottolenghi's signature balance of fresh, bright flavors.
Pro Tips For Making Broad Bean Salad Ottolenghi
- Trim Beans Like a Pro: Use a sharp chef’s knife and cut the beans lengthwise first—this makes peeling them 10x faster. Lay them flat on the cutting board and slice right down the seam, then peel off the skin with your fingers. I used to waste 10 minutes picking at stubborn skins until I tried this method.
- Shock Beans Immediately: As soon as you blanch the broad beans, plunge them into ice water for 30 seconds. This stops cooking instantly and keeps them vibrant green—not that sad olive-gray color that happens when you let them sit. Trust me, your salad will look (and taste) like it’s straight from Ottolenghi’s kitchen.
- Tear Spinach, Don’t Chop: Rough up those baby spinach leaves with your fingers instead of chopping them. The texture stays tender and bright, and the salad gets that effortless "just-picked" look. Chopping bruises the leaves and turns them mushy—no one wants that in a dish this fresh.
- Dress Salad Last-Minute: Toss the beans, spinach, and herbs with just a drizzle of olive oil first—hold off on the lemon or vinegar until serving. Acid makes greens wilt faster, and you want everything crisp when you plate it. Add the dressing right before eating, or your salad will look sad by dinnertime.
Pro cooking tips for broad bean salad ottolenghi
Blanching Perfection
The blanching step is where this salad succeeds or fails. I’ve learned the hard way—overcooked beans turn mushy and ruin the texture. Use a large pot of boiling salted water and cook the beans for exactly 3-4 minutes—no more!
Immediately transfer them to an ice bath to stop the cooking process. This shock treatment preserves their vibrant green color and tender texture. Pro tip: Trim the ends first with kitchen shears for speed, but be careful not to nick the beans themselves.
Herb Freshness Matters
Fresh herbs make all the difference in Ottolenghi’s signature brightness. I always use 0.5 cup fresh mint leaves and 0.25 cup fresh parsley, finely chopped just before assembling the salad. Dried herbs won’t cut it—they lack the vibrant, bright flavor that balances the earthy beans.
If you must use dried, reduce to 1 tablespoon each and rehydrate in warm water for 5 minutes. Trust me, your taste buds will notice the difference. 🌿
Dressing Emulsion Trick
For a silky dressing that clings to every ingredient, whisk the 0.5 cup extra-virgin olive oil and 0.25 cup lemon juice together vigorously. Start with just a pinch of salt and pepper, then taste as you go.
The key is to emulsify the oil and lemon juice—this creates a light, glossy dressing that won’t separate. Add the herbs last and toss them in gently to preserve their delicate flavors. If the dressing looks too thick, add a splash of warm water to loosen it.
Toast Nuts Properly
Toasted pine nuts should be golden and fragrant, not dark or bitter. I use a small skillet over medium-low heat and stir constantly for 3-4 minutes. Watch them like a hawk—they burn faster than you think!
Remove immediately and spread them on a plate to cool. This prevents them from cooking further in their own oil. The cooled nuts add a satisfying crunch that contrasts beautifully with the creamy beans and tender spinach.
Rest Before Serving
Never skip the 5-10 minute rest before serving. This allows the flavors to meld and the dressing to fully coat the ingredients. The beans will absorb just enough dressing to become tender without becoming soggy, while the spinach maintains its vibrant color.
I like to serve this salad while the beans are still slightly warm from the blanching process—the contrast of warm and cool textures is what makes it truly special. 💫
Substitutions That Work
No broad beans? Use frozen broad beans (thawed and blanched) or even fava beans for a similar texture. Swap spinach for arugula or watercress for a peppery twist. If you’re avoiding dairy, omit the feta or use vegan feta instead.
The key is maintaining that balance of textures—creamy beans, crisp greens, and crunchy nuts—so adjust other ingredients accordingly. This salad is forgiving, but those textures are non-negotiable!
Nutrition facts
Frequently asked questions
Can I use dried broad beans instead of fresh?
Fresh broad beans are ideal for that signature creamy texture, but you can use dried beans in a pinch. Soak them overnight, then boil for 1.5-2 hours until tender before blanching for 2-3 minutes to firm them up. The flavor will be slightly less vibrant, but the texture will still work. For best results, use frozen broad beans if available—they're pre-blanced and just need thawing.
What's the best way to store leftovers?
Store the blanched broad beans in an airtight container with a damp paper towel for up to 3 days in the fridge. Keep the dressing separate in a sealed jar. When ready to eat, toss the beans with fresh greens and dressing just before serving. The spinach will wilt quickly, so avoid storing the fully assembled salad. The dressing alone keeps for 5 days in the fridge.
How can I make this salad spicier?
Start with the 0.5 tsp chili flakes called for, then adjust to taste. For extra heat, add 1/4 tsp cayenne pepper to the dressing or sprinkle finely chopped fresh chili (like jalapeño or serrano) on top. If you love heat, try adding 1 tsp harissa paste to the dressing instead of chili flakes. Remember, the lemon brightens the heat, so balance is key!
Can I make this salad ahead of time?
Prepare all components separately and store them in the fridge. Blanch and cool the beans, chop the herbs, and make the dressing ahead. Assemble just before serving to maintain crisp textures. The beans can be blanched 1 day ahead, while the dressing keeps for 3 days. The pine nuts and feta can be toasted and crumbled up to 4 days in advance. This method preserves all the fresh flavors!
What if I can't find fresh mint or parsley?
Use 1 tablespoon dried mint and 1 tablespoon dried parsley (about one-third the amount of fresh), but rehydrate them first by soaking in warm water for 5 minutes before using. For even better flavor, try cilantro or dill as alternatives—they add different but complementary notes. The key is maintaining that fresh herb brightness that balances the earthy beans.