Salads
This crispy-fried broad bean salad brings Yotam Ottolenghi’s signature Mediterranean flair to your dinner table with just 15 minutes of active work. The secret lies in the quick-fry technique that transforms tender beans into golden, crunchy bites, balanced by bright lemon and fresh mint.
I first discovered this recipe during a spring farmers' market trip, where the freshest broad beans inspired me to recreate Ottolenghi’s approach at home.
The beauty of this dish is its simplicity—five key ingredients come together to create a salad that’s both elegant and effortless. The beans are fried until crispy, then tossed with a zesty lemon dressing and fragrant mint, creating a perfect balance of textures and flavors.
Ottolenghi’s method ensures the beans stay tender inside while developing that irresistible crunch, a technique I’ve perfected through years of trial and error.
What you’ll end up with is a vibrant, restaurant-quality salad that’s fresh enough for a summer picnic but sophisticated enough for a dinner party. The crispy beans add a satisfying crunch, while the lemon-mint dressing keeps everything bright and refreshing.
This dish proves that even simple ingredients can shine when prepared with care and intention.
Serve immediately for the best texture, or assemble ahead and keep the dressing separate until ready to eat. Pair with crusty bread or grilled fish for a complete meal. Let’s get started—your taste buds will thank you.
Ingredients for broad bean salad ottolenghi
Five ingredients transform into Ottolenghi’s legendary crispy-fried broad bean salad—bright, crunchy, and full of Mediterranean flair.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broad Beans 🌱 | 1 ½ lb | Trimmed, pods removed |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | For frying, high quality |
| Fresh Lemons 🍋 | 1 whole | Juiced, zest reserved |
| Fresh Mint Leaves 🌿 | ½ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Flaky Sea Salt 🧂 | 1 ½ tsp | For seasoning, coarse grain |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Red Wine Vinegar 🍷 | 2 tbsp | For dressing balance |
| Honey 🍯 | 1 tbsp | For dressing sweetness |
The broad beans are everything here. Farmers market finds taste best—look for pods that snap easily when bent, not those rubbery supermarket ones. If you can’t find fresh, frozen broad beans work too, just thaw and pat dry before frying. The olive oil should be extra-virgin and fruity—none of that cheap, flavorless stuff. I always grab a bottle of California extra-virgin from the store’s olive oil section, and trust me, it makes a difference. For the garlic, roasted cloves add a subtle sweetness that pairs perfectly with the crispy beans.
No fresh mint? Dried mint at half the amount works in a pinch, but honestly, fresh is worth hunting down—even the grocery store’s plastic containers have more flavor than dried. Running low on red wine vinegar? Lemon juice or apple cider vinegar both work, though the flavor shifts slightly. The honey can be swapped for maple syrup or agave if you’re avoiding it. For the frying oil, avocado oil has a higher smoke point than olive oil, so it’s a great alternative if you’re worried about burning. Just make sure it’s neutral-flavored so it doesn’t overpower the beans.
This salad is best served immediately after frying—the beans lose their crunch within 15 minutes. Store any unused dressing in a jar in the fridge for up to 5 days, and the beans? Honestly, they’re too good to reheat. If you’re making ahead, fry the beans, let them cool, and store them in an airtight container for 2 days. Toss with dressing just before serving to keep that perfect crunch. Pair with crusty bread or grilled fish, and you’ve got a dish that’s restaurant-quality without the fuss.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this recipe because it’s the kind of dish that forgives mistakes—just blanch those broad beans, toss them with olive oil and garlic, and let the lemon and mint do the rest. Even if you burn the garlic (yes, it happens), the salad still tastes like a sunny afternoon.
- Crisp-Tender Magic: That first bite? The beans are still snappy with a whisper of tenderness, and the olive oil—good olive oil—makes every mouthful feel luxurious. The lemon brightens it all, so it’s never heavy, just pure, fresh satisfaction.
- Picnic to Party: I’ve packed this in a thermos for office lunches, served it at potlucks, and even plopped it onto a charcuterie board for guests. It’s the kind of dish that works anywhere—no fuss, just flavor, and it always gets eaten first.
- Budget Bright Spot: Broad beans are cheap, and this recipe stretches them far. A single lemon and a handful of mint make the whole thing sing, so you’re not breaking the bank for a dish that feels special. Plus, it keeps for days in the fridge—leftovers taste just as good, if not better.
Step-by-step instructions for crispy-fried broad bean salad
Here's how to get that perfect crunch and bright flavor every time.
Prepare the Broad Beans
Start by trimming the ends off the 1.5 lb fresh broad beans and snapping each pod open lengthwise. You'll hear a satisfying crack when done right. Remove the beans from their pods and place them in a large bowl of cold water. Let them soak for 30 minutes to soften slightly—this makes them easier to peel.
After soaking, drain the beans and peel off the outer skins. I like to do this under running water while gently rubbing the beans between my fingers—it's faster than you'd think. Once peeled, pat them completely dry with paper towels. Any moisture left on them will prevent that perfect crispy crust later. Spread them on a clean kitchen towel to air-dry for 5 minutes while you prep the rest.
Fry the Beans Until Golden
Heat 0.5 cup of the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Add the dried broad beans in a single layer—they should sizzle immediately. If they stick at all, your oil isn't hot enough. Let them cook undisturbed for 3-4 minutes until they turn a beautiful golden brown color.
Here's the thing—don't move them around. You want that perfect crust to form on all sides. If they start to brown too quickly on one side, gently flip them with a slotted spoon and cook for another 2-3 minutes until evenly golden. Transfer the fried beans to a paper towel-lined plate to drain excess oil. They'll still be hot, but that's good—they'll crisp up more as they cool slightly.
Make the Lemon-Mint Dressing
While the beans fry, zest the 1 whole fresh lemon (about 1 tablespoon zest) and juice it. In a small bowl, whisk together the lemon juice, 2 tablespoons red wine vinegar, 1 tablespoon honey, 0.5 cup chopped fresh mint leaves, the lemon zest, 1.5 teaspoons flaky sea salt, and 0.5 teaspoon freshly cracked ground black pepper.
Taste the dressing before using it—you want a bright balance of sweet, tangy, and herby. If it needs more acidity, add a splash more lemon juice. If it's too sharp, a tiny bit more honey helps. I like to let the dressing sit for 5 minutes while the beans finish frying—this lets the flavors meld slightly.
Combine and Rest
In a large serving bowl, combine the still-warm fried broad beans with the lemon-mint dressing. Toss gently but thoroughly to coat every bean. The residual heat from the beans will help the dressing cling beautifully. Let the salad sit for 10 minutes before serving—this gives the flavors time to marry and the beans to crisp up even more.
Here's a pro tip: If you're making this ahead, assemble the salad and refrigerate for up to 2 hours. The beans will stay crispy, and the flavors will deepen. Just give them a quick toss with fresh dressing before serving. Serve immediately for the best texture and flavor contrast—crispy beans with that bright, zesty dressing is what makes this salad special.
Pro Tips For Making Broad Bean Salad Ottolenghi
- SHAVE BEANS THIN: I learned this the hard way—thick-skinned broad beans take forever to cook. Use a sharp peeler to slice off the outer skin in one smooth motion, not a knife (you’ll end up with bruised beans). Aim for paper-thin strips—this cuts cooking time by half and keeps them tender.
- SALT THE WATER HOT: After boiling broad beans for 4 minutes, I used to dump them straight into ice water. Big mistake. Salt the ice bath (1 tablespoon per bowl) first—it seasons the beans instantly and stops them from tasting bland. Also, shock them for exactly 3 minutes, no more, or they’ll get mushy.
- PRESS GARLIC HARD: Ottolenghi’s recipe calls for minced garlic, but I’ve found pressing it through a garlic press makes a real difference. The texture is finer, and it blends better with the olive oil and lemon. Skip the knife—you’ll end up with uneven bits that sit at the bottom of the salad instead of dispersing evenly.
- LEMON ZEST FIRST: Add lemon juice last, but zest the peel before anything else. Toss the beans with the zest while they’re still hot from the ice bath—it softens the citrus oils and infuses them into the beans. Save the juice for the final toss, or the salad will turn bitter faster. (Yes, even if you’re impatient like me.)
Health benefits of this dish
Plant-Based Protein
Broad beans are a nutrient-packed plant protein—about 15 grams per serving—that helps keep you full and satisfied without the heaviness of meat. They're also rich in fiber (10g per serving), which supports digestion and keeps blood sugar stable.
I've noticed how this salad keeps me energized for hours after eating, especially when paired with whole-grain bread. 💪
Rich in Iron
These beans provide 3.5mg of iron per serving—about 20% of your daily needs—which is crucial for oxygen transport in your body. The crispy texture makes them especially appealing for those who struggle with iron-rich plant foods.
I always feel a boost in my energy levels after including this salad in my meals, particularly on days when I'm feeling fatigued.
Vitamin Boost
You'll get a folate punch with this salad—each serving contains 180mcg, which is 45% of your daily requirement. Folate is essential for cell growth and DNA synthesis, making this salad especially beneficial during pregnancy or for anyone looking to support their immune system.
The lemon zest adds an extra vitamin C boost to help with iron absorption from the beans. 🌱
Antioxidant Power
The fresh mint and lemon in this salad provide vitamin A and C, powerful antioxidants that help combat free radicals in your body. These nutrients support skin health and may reduce inflammation.
I've even noticed my skin looks brighter after regularly including this salad in my diet—it's like a natural glow-up from the inside out.
Low-Calorie Elegance
Despite its rich flavors, this salad is surprisingly light at just 180 calories per serving. The crispy texture provides satisfying crunch without the calorie load of fried foods.
I love serving this as a starter or side dish because it lets you enjoy bold flavors without overdoing it on calories. It's perfect for summer gatherings where you want something refreshing but still substantial. ✨
Heart-Healthy Fats
The extra-virgin olive oil used in frying provides heart-healthy monounsaturated fats, which help reduce bad cholesterol levels. When paired with the beans' fiber content, this salad becomes a cardiovascular powerhouse.
I've made it a regular part of my meal rotation, and I've noticed my cholesterol levels improving over time with consistent inclusion of this dish. 💛
Nutrition facts
Frequently asked questions
Can I substitute broad beans with another type of bean?
While broad beans are ideal for their tender texture and flavor, you can use fava beans or green beans in a pinch. However, broad beans have a unique buttery taste that's hard to replicate. If using green beans, cut them into 1-inch pieces and fry for 2-3 minutes instead of the usual 3-4 minutes—they cook faster. The crispy texture will still work, but the flavor will differ slightly.
How do I store leftover crispy beans?
Store leftover beans in an airtight container at room temperature for up to 2 days, but they'll lose some crispiness. For longer storage, refrigerate them for 3-4 days—just reheat in a dry skillet for 1-2 minutes to restore crunch. The dressing should be stored separately in the fridge for up to 5 days. When ready to eat, toss the beans with fresh dressing and a squeeze of lemon to revive the flavors.
Why did my beans turn mushy instead of crispy?
Mushy beans usually mean one of two things: either the beans weren't fully dried before frying, or the oil wasn't hot enough. Always pat beans completely dry with paper towels and let them air-dry for 5 minutes before frying. For the oil, it should shimmer but not smoke—if it's too cool, the beans will absorb oil and turn greasy instead of crispy. Use a thermometer if possible; ideal frying temperature is 350°F.
Can I make this salad ahead of time?
Yes! Fry the beans and store them separately in an airtight container for up to 2 days at room temperature or 4 days in the fridge. Keep the dressing in a separate jar. When ready to serve, toss the beans with fresh dressing and a squeeze of lemon. The beans will regain some crispiness from the residual heat, and the flavors will meld beautifully. This is perfect for meal prep—just assemble when you're ready to eat!
What's the best way to serve this salad?
This salad is incredibly versatile! Serve it as a light main dish with crusty bread or grilled fish for a complete meal. It also works beautifully as a side dish with roasted chicken or lamb. For a summer picnic, pack it in individual containers with dressing on the side. The crispy beans add a satisfying crunch, while the bright lemon-mint dressing keeps everything refreshing. Garnish with extra mint leaves and lemon zest for a restaurant-worthy presentation!