Craving a vibrant salad that's both healthy and bursting with flavor?
Get ready to experience Yotam Ottolenghi's Green Bean Salad, a dish that elevates simple ingredients to culinary heights.
Discover the secrets to achieving the perfect crisp-tender bite and zesty dressing that will have you coming back for more.
Key Ingredients
Let's gather our stars of the show—the key ingredients! For this yummy zucchini slice-muffin hybrid, we'll need 2 zucchinis (about 300g). Don't forget ¾ tsp of cooking salt, and 2 cups of cheese, like cheddar. Room temp is key – trust me!
For the topping, grab another medium zucchini, 1 tsp of olive oil, pepper, and salt. Yum!
Now, for the dry things: 2 ¾ cups of plain flour, 3 ½ tsp of baking powder, ½ tsp each of baking soda and salt. Gotta have those!
Wet stuff time! We need 2 garlic cloves (crushed), 1 cup of milk, 50g of melted butter, 3 tbsp of oil, 2 eggs, and don't forget 1 tsp of vinegar. It might sound odd but it really works, haha! Now we're ready to make some kitchen magic.
Preparation Steps
First, we've got to get our zucchinis ready for their close-up! I'm talking about two of them—we're grating those bad boys using a box grater. Next, toss them with ¾ teaspoon of salt. Let 'em sweat for 20 minutes; yeah, they're going to need a spa day!
Now, squeeze out the excess liquid. You should end up with two tightly–packed cups—we don't want soggy muffins; right? Set that aside—we're not done! Then, slice up the remaining zucchini.
Toss it with a teaspoon of olive oil and a pinch of pepper—fancy! Preheat your oven to 400°F (200°C). Grease a 9×13 inch pan, line it with paper. This will make everything easier later—trust me!
Next, mix the dry and wet ingredients separately. Pour the wet into the dry, and then add the zucchini and cheese—easy peasy!
Serving Suggestions
Once you've cooled your zucchini slab, it's time to cut into it! I usually go for 3 x 5 pieces – nobody's ever complained about a generous slice!
Consider it a star at your next brunch. I mean, who doesn't love a good slab of zucchini goodness? Add a smear of butter on top; it's divine warm!
It's perfect for lunch boxes too; it's a savory snack that won't disappoint. Trust me!
Morning tea? Absolutely! Imagine this alongside your coffee – a match made in heaven. Just a suggestion, of course; you do you!
And, if you really want to take it up a notch? Serve it with a dollop of creamy ricotta – yum! Adding a crisp and creamy coleslaw, made with freshly shredded cabbage, alongside the zucchini would also elevate this to another level.
But seriously, you can't go wrong with this. It's versatile and tasty; your friends and family will thank you. Or, if they don't, send 'em my way – I'll take seconds!
Storage Information
I've found that storage is super easy – this zucchini slab stays fresh for 3 to 5 days in the fridge when you keep it in an airtight container! But, seriously, let it come to room temp – or even better, warm it up before you eat it.
You know what? You can keep it out on the counter for a couple of days… as long as it's not sweltering in your kitchen!
Freezing? Totally works! Just wrap it up tight, and it's good in the freezer for up to 3 months. When you're ready to eat it, let it thaw out completely. Then, you can zap it in the microwave or warm it up in the oven. The texture might change a bit, but it still tastes amazing!
Short Recipe Version
Yotam Ottolenghi Green Bean Salad (Concise Version)
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
Ingredients:
- 1 pound green beans, trimmed
- 1/4 cup slivered almonds
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: 2 ounces feta cheese, crumbled
Instructions:
- Cook green beans in boiling salted water for 3-5 minutes, until tender-crisp. Drain and rinse with cold water.
- Toast almonds in a dry pan over medium heat until golden brown.
- Whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Combine green beans, almonds, and dressing.
- Optional: Sprinkle with feta cheese. Serve immediately or chilled.
Nutrition (per serving, estimated):
- Calories: 180
- Protein: 6g
- Fat: 14g
- Carbohydrates: 10g