Salads
Ottolenghi's broad bean salad transforms humble broad beans into a vibrant, herb-packed dish that's as satisfying as it is elegant. The secret lies in properly preparing the beans—whether blanched or roasted—and balancing their earthy flavor with bright herbs and a zesty dressing. This isn't just a salad; it's a celebration of spring's freshest ingredients, where every bite delivers crisp texture and bold Mediterranean flavors.
What sets this recipe apart is Ottolenghi's signature technique for peeling broad beans—no tedious hand-shelling required—paired with a dressing that marries lemon, garlic, and olive oil into something truly special.
The salad comes together in minutes, yet feels like a restaurant-worthy creation. Perfect for vegetarian meals, special occasions, or simply when you crave something vibrant and full of life.
The result is a salad that's as much about texture as flavor: tender broad beans meet crisp vegetables, all bound together by a dressing that clings beautifully. The herbs—parsley, mint, and dill—add layers of freshness, while toasted almonds provide a satisfying crunch.
It's the kind of dish that looks impressive yet comes together effortlessly, proving that great food doesn't require complicated steps.
Whether you're serving this as a light main course or a side to complement grilled meats, the balance of flavors and textures will leave everyone asking for seconds. Let's bring Ottolenghi's magic to your table—where every ingredient plays its part perfectly.
Ingredients for broad bean salad ottolenghi
Mediterranean freshness meets Ottolenghi's signature technique—where broad beans shine with vibrant herbs and zesty dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broad Beans (Fava Beans) 🌱 | 1 ½ lb | Shell and peel using Ottolenghi's technique |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety preferred |
| Fresh Flat-Leaf Parsley 🌿 | ½ cup | Finely chopped, stems included |
| Fresh Mint Leaves 🍃 | ¼ cup | Chopped, vibrant green preferred |
| Fresh Dill Weeds 🌿 | ¼ cup | Finely chopped, stems removed |
| Lemon Zest 🍋 | 1 tbsp | From 1 organic lemon, finely grated |
| Fresh Garlic Cloves 🧄 | 4 cloves | Minced, skin-on for extra flavor |
| Red Wine Vinegar 🍷 | 2 tbsp | Aged, 5% acidity preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning and dressing |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground for texture |
| Toasted Slivered Almonds 🥜 | ½ cup | Lightly toasted, skin-on preferred |
| Radishes 🥕 | 1 whole | Thinly sliced, French breakfast variety |
| Red Onion 🧅 | ½ whole | Thinly sliced, white part removed |
| Crumbled Feta Cheese 🧀 | ½ cup | High-quality, salted variety |
The broad beans are the star of this dish, and Ottolenghi's peeling technique is non-negotiable. Look for fresh, plump beans at specialty markets or the produce section of high-end grocers like Whole Foods or Eataly. If using dried, soak overnight—fresh is ideal. The herbs should be bright green and fragrant, not wilted. For the almonds, Trader Joe's or Costco bulk bins offer the best quality at reasonable prices. Toast them lightly in a dry pan until golden for maximum flavor.
No fresh dill? Substitute with anise hyssop at the same quantity—it has a similar anise-like note. Out of feta? Vegan feta or crumbled halloumi works surprisingly well. The dressing relies on quality olive oil—California or Spanish varieties like Corto or Colavita elevate the dish. For the radishes, French breakfast radishes add the perfect crunch, but any variety works. The red onion should be thinly sliced to avoid overwhelming the dish with sharpness. If you're short on time, pre-sliced onions from the grocery store's salad bar section can be used.
Store the dressing separately from the salad components to maintain crispness—3-4 days in the fridge when sealed properly. The beans can be blanched ahead and stored in ice water for up to 2 days before assembling. For best texture, toast the almonds fresh and add them just before serving. This salad tastes even better the next day as flavors meld—portion into containers for easy grab-and-go lunches. The dressing keeps for 1 week in the fridge, so make extra for other dishes.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear, the only "work" here is snapping those beans—no peeling, no blanching, just a quick boil. The rest? Toss, chill, done. That’s it.
- Herb Bomb Brightness: The parsley, mint, and dill aren’t just garnish—they’re the stars. One bite and you’ll taste why Ottolenghi swears by this combo: sharp, fresh, and impossible to resist.
- Picnic to Potluck: This salad travels like a dream—no wilting, no soggy greens, just clean, vibrant flavors. Pack it for a beach day or bring it to a dinner party; it’s equally at home on both.
- Budget-Friendly Luxury: Fresh broad beans might sound fancy, but they’re cheaper than most greens at the market. A handful goes a long way, and the olive oil and herbs stretch the flavor without breaking the bank.
Step-by-step instructions for broad bean salad with Ottolenghi's signature herb crunch
This method transforms fresh broad beans into a vibrant, herb-infused salad with perfect texture and balance.
👨🍳 Step 1: Prepare the Broad Beans Using Ottolenghi's Technique
Begin by shelling the 1.5 lb fresh broad beans (fava beans)—remove the tough outer pods while preserving the tender inner beans. Rinse them thoroughly under cold water to remove any remaining sand or debris. For Ottolenghi's signature method, peel the beans by gently rubbing them between your palms under running water, removing the outer skins while keeping the inner bean intact.
Once peeled, place the beans in a pot of boiling salted water for 3-4 minutes until they're tender but still hold their shape—you want them al dente, not mushy. Immediately transfer them to an ice bath to halt cooking and preserve their vibrant green color. Drain well before proceeding, as excess moisture will dilute your dressing.
🥘 Step 2: Toast the Almonds and Sauté the Aromatics
In a dry skillet over medium heat, toast the 0.5 cup toasted slivered almonds for 2-3 minutes until they're fragrant and lightly golden. Remove them immediately and set aside to cool—they'll add a delightful crunch to the salad. In the same skillet, add 0.5 cup extra-virgin olive oil and heat gently until shimmering.
Add the 0.5 whole red onion (thinly sliced) and cook for 3-4 minutes until softened but not browned. Stir in the 4 cloves fresh garlic cloves (minced, skin-on) and cook for 30 seconds until fragrant. Remove from heat and let cool slightly—this prevents the garlic from overpowering the delicate broad beans when combined.
🍳 Step 3: Combine Dressing Ingredients for Maximum Flavor
In a medium bowl, whisk together the warm onion-garlic oil with 2 tbsp red wine vinegar, 1 tbsp lemon zest, 1 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. This acid-sweet balance is key to Ottolenghi's signature dressing. Gradually whisk in 0.5 cup extra-virgin olive oil while continuing to whisk vigorously to create an emulsified dressing.
Add the 0.5 cup finely chopped fresh flat-leaf parsley, 0.25 cup chopped fresh mint leaves, and 0.25 cup finely chopped fresh dill weeds. Mix gently to preserve the herbs' vibrant colors and textures. The dressing should be bright green with flecks of herbs throughout—this is your flavor foundation.
🥘 Step 4: Assemble the Salad with Perfect Texture Balance
In a large serving bowl, combine the drained broad beans with the dressing mixture. Gently fold to coat evenly, being careful not to break the beans. Add the 1 whole radishes (thinly sliced) and 0.5 cup crumbled feta cheese, tossing just until combined. The radishes add a crisp contrast while the feta provides a salty tang that cuts through the richness of the beans.
Finally, sprinkle the toasted almonds over the top and toss one last time. The almonds should be distributed evenly throughout—this ensures each bite delivers that perfect crunch. Let the salad sit for 10 minutes before serving to allow the flavors to meld fully.
⏰ Step 5: Serve Immediately for Peak Freshness
Serve the broad bean salad immediately while the beans are still crisp-tender and the dressing is vibrant. The salad should be bright green with visible herb flecks, creamy feta crumbles, and crisp almonds peeking through. Each bite should deliver a harmonious blend of earthy broad beans, fresh herbs, tangy dressing, and nutty crunch.
For best results, serve at room temperature with crusty bread or alongside grilled meats. The salad keeps well in the refrigerator for 2-3 hours, but the texture and flavor are at their peak when served immediately after assembly.
Pro Tips For Making Broad Bean Salad Ottolenghi
- PEEL BEANS FAST: Use a paring knife to slice off the outer skin in one long strip—don’t bother peeling each pod. After blanching, the skins will slip right off when you rub them between your palms. I learned this the hard way: trying to peel them dry is a mess.
- SALT THE BEANS TWICE: Toss the blanched beans with salt before tossing with oil—this softens them faster. Then, after draining, give them another pinch of salt when mixing with the herbs. The second hit makes all the difference, especially if your water wasn’t salted.
- CHOP HERBS COARSELY: Roughly tear the parsley, mint, and dill—no need for tiny confetti. The Ottolenghi recipe balances flavors better when the herbs stay chunky enough to bite into. I used to pulse them in a food processor, and it lost that fresh, rustic texture.
- DRESS JUST BEFORE SERVING: Mix the olive oil and lemon juice last, right before eating—this keeps the beans from getting soggy. The salad tastes brightest when the dressing is fresh, not sitting on the beans for hours. (Yes, even if you’re impatient like me.)
Common mistakes when making this recipe
Overcooking Broad Beans
Broad beans turn mushy and lose their vibrant color when overcooked—this is my biggest mistake early on. I used to boil them for 5-6 minutes thinking they needed more time, but 3-4 minutes is perfect.
They should hold their shape like tiny green marbles. After blanching, immediately shock them in ice water to stop cooking. This preserves their texture and keeps them crisp-tender. 🥗
Skipping the Peeling Step
Don't skip Ottolenghi's signature peeling technique—the tough outer skins make the beans unpleasant to eat. I once served unpeeled beans and got complaints about their texture. Peel them by rubbing between your palms under running water.
If you're short on time, use frozen broad beans (thawed and blanched), but fresh is ideal for that perfect texture. The extra 5 minutes of peeling makes all the difference!
Using Wilted Herbs
Fresh, vibrant herbs are non-negotiable in this salad. I've ruined salads by using herbs that were past their prime—they turned bitter and muddy the flavors. Always check for bright green color and strong aroma. If your herbs look wilted, give them a quick rinse and dry them thoroughly before chopping.
For extra freshness, store herbs in a glass of water in the fridge like flowers until ready to use.
Overmixing the Salad
Gently folding is key—overmixing breaks down the broad beans and releases excess starch, making the salad gummy. I've seen salads turn into a sad, mushy mess from too much tossing. After adding the dressing, mix just until everything is combined.
The beans should still hold their shape. Let the salad sit for 10 minutes before serving so flavors meld without overworking it.
Neglecting the Dressing Emulsion
The dressing is where Ottolenghi's magic happens, but I've seen people pour it in all at once and end up with a separated, oily mess. Whisk the vinegar, lemon zest, salt, and pepper into the warm onion oil first, then slowly add the remaining olive oil while whisking vigorously.
This creates a stable emulsion that coats the beans perfectly. If your dressing separates, simply whisk again before using—it's easily fixed!
Adding Feta Too Early
Feta can make the dressing watery if added too soon. I learned this the hard way when my first batch turned into a sad, soupy salad. Wait until after tossing the beans with dressing to add the feta and radishes.
This ensures they're coated properly without diluting the flavors. The crumbled feta should be sprinkled in just before serving for maximum impact and texture contrast. 🧀
Nutrition facts
Frequently asked questions about broad bean salad
Can I substitute broad beans with other legumes?
While broad beans are ideal for this recipe, you can use fava beans or sugar snap peas in a pinch—but the flavor and texture won't be identical. For a similar earthy taste, try blanched green beans or butter beans, though they'll lack the delicate sweetness of fresh broad beans. The key is to keep the beans tender and crisp.
How do I store leftover broad bean salad?
Store the salad in an airtight container in the fridge for up to 3 days, keeping the dressing separate until ready to serve. The beans will soften slightly over time, but the flavors actually deepen. For best texture, add fresh herbs and a splash of lemon juice when reheating. The dressing alone keeps for 1 week in a sealed jar.
What if I can't find fresh broad beans?
Use frozen broad beans (thawed and blanched) or canned fava beans, drained and rinsed thoroughly. For a fresher alternative, try young broad beans (still in pods) and shell them fresh. If using canned, look for low-sodium varieties to avoid over-salting the salad. The texture won't be identical, but the flavor will still shine.
Can I make this salad ahead of time?
Prep all components separately: blanch and peel the beans, toast the almonds, and make the dressing. Store everything in airtight containers in the fridge. Assemble just before serving to maintain crispness. The beans can be blanched up to 2 days ahead, while the dressing keeps for 1 week. This makes it perfect for meal prep.
Is this salad vegan-friendly?
The base recipe is vegetarian, but for a vegan version, simply omit the feta or substitute with vegan feta or marinated tofu crumbles. The rest of the ingredients are naturally vegan. The salad's bright flavors and textures work beautifully without dairy, making it a great plant-based option for any occasion.