Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Jerusalem Green Bean Salad

Good Final

Have you been tasting Jerusalem?

A few months ago, we at M & D joined the hoards of followers and fans of the popular cookbook, Jerusalem. Written by an Israeli-Palestinian duo cooking in London, the book provides a glimpse into the cuisine of these chefs’ native city. We’re wondering – is it sitting on your bookshelf?

If not, let us entice you: This crunchy green bean salad recipe was adapted from the hefty “Vegetables” section, a seemingly endless chapter of creative salads and dips ranging from the traditional to the somewhat crazy. This particular green bean salad is loaded up with fresh dill and parsley, briny capers, and earthy cumin and coriander. I used the green beans we harvested from a neighbor’s garden, but I recommend using haricot vert (skinny green beans) if you like your salads soaked in flavor.

I prepared the green beans for Tasting Jerusalem, an on-line group of home cooks like me enthralled with Jerusalem’s refreshing culinary style and luscious ingredients. This month’s Tasting Jerusalem topic was salad – the perfect opportunity for me to remove one of the many “must try this” post-its littering the vegetable section.

So are you ready to take the plunge? If so, start off by trying one of the other Ottolenghi recipes on M & D, perusing the Tasting Jerusalem Facebook page for more inspiration, or checking out this recent NY Times video chat to learn more. Trust me, Jerusalem is worth exploring, both on foot and by taste bud.  –jaime

P.S.  I had the privilege of eating my way through Jerusalem earlier this summer. Check out the 10 Best Things I Ate in Israel for a glimpse into my culinary adventure.

Ingredients

Serves 3 as a side dish or appetizer

10 ounces green beans, trimmed and cut into 2 inch pieces or use Haricot Vert (skinny green beans) and don’t cut.
1 bell pepper, cut into 1/4 strips (red, orange, or yellow work well)
1 1/2 tablespoons olive oil, plus 1 teaspoon for the peppers
2 garlic cloves, thinly sliced
4 tablespoons capers
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds (I ran out and used the ground kind instead.  It was fine.)
2 large green onions, thinly sliced
1/4 cup dill, coarsely chopped
1/6 cup parsley, chopped
1/2 teaspoon dried tarragon
Zest of 1/2 lemon
Generous 1/8 teaspoon salt
Freshly ground black pepper

Directions

1.  Preheat oven to 450.

2.  Bring a large pot of water to a boil.  Add the beans and cook 4-5 minutes or until cooked through but still crunchy.  Drain the green beans and place them in a bowl of ice-cold water.  Once cooled (about 5 minutes), drain again, pat dry, and place in a large bowl.

3.  Place the peppers on a foil-lined baking sheet and toss with 1 teaspoon (or less) of olive oil.  Roast in the oven for 5-7 minutes, or until the peppers are tender.  When the peppers are done, add them to the bowl with the green beans.

4.  Heat the rest of the oil in a small saucepan.  Add the garlic and cook for 20 seconds.  Add the capers and cook another 15.  Add the cumin and coriander and cook for another 15 seconds, or until the garlic has turned golden.  Remove garlic, capers, and spices from the sauce pan immediately and toss with the green beans.

5.  Add the green onion, herbs, lemon zest, salt, and pepper to taste to the green bean, pepper, and spice bowl.  Serve or refrigerate, but the dish is best served at room temperature.

Good Seeds

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6 comments on “Mezze: Jerusalem Green Bean Salad

  1. It looks healthy and delicious.

  2. Beth (OMG! Yummy)
    August 2, 2013

    This looks terrific. I’ve been making a green bean salad this summer with more of an Italian bent, loosely based on a recipe my neighbor gave me (along with the green beans). If the green beans are crunchy and tender, it’s so yummy as a side dish. This flavor profile is so different but I am so intrigued by the heat put on the all the spices. I can almost smell it all just by reading the directions. Thanks for the shout out to the group and I look forward to including this in our monthly round-up, which is in process!

    • mezzeanddolce
      August 4, 2013

      Thanks, Beth! I’m looking forward to reading the monthly roundup. And congrats on having so many new members of Tasting Jerusalem!

  3. Pingback: Jerusalem Green Bean Salad | Recipe Archive

  4. Pingback: Tasting Jerusalem: Let's Do the Baharat! - OMG! Yummy

  5. Pingback: Parsley | Our Five Favorite Recipes | Mezze & Dolce

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This entry was posted on August 1, 2013 by in Appetizers/Dips, Mezze, Salads, Side Dishes and tagged , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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