Broad Bean Salad Recipe: Ottolenghi's Crispy Crowns With Lemon-Dill Bliss

This crispy crowns broad bean salad brings Ottolenghi's signature Mediterranean flair to your table with tender, golden beans and bright lemon-dill dressing. The secret lies in blanching and shocking the beans to create those signature crispy edges while keeping the centers silky—just like Yotam makes it.

Fresh herbs and citrus transform simple broad beans into something restaurant-worthy.

What sets this salad apart is the technique: blanching the beans until tender-crisp, then shocking them in ice water to lock in that perfect texture. The lemon-dill dressing cuts through the richness while fresh parsley and mint add layers of freshness.

Every bite delivers a balance of textures—crispy, creamy, and fresh—that makes this salad irresistible.

By the time you plate this dish, you'll have golden, blistered broad beans arranged artfully with vibrant herbs and a drizzle of that bright citrus dressing. The aroma alone will have everyone reaching for seconds.

This isn't just a side dish—it's a centerpiece that proves vegetarian meals can be just as impressive as any main course.

Perfect for summer entertaining or a special weeknight dinner, this salad comes together in under 30 minutes with minimal effort but maximum impact. The key is timing—get those beans just right, and you'll achieve the same crispy perfection that makes Ottolenghi's recipes legendary.

Ingredients for broad bean salad ottolenghi

Fresh broad beans and vibrant herbs transform into Ottolenghi's signature crispy crowns salad with this bright lemon-dill dressing.

The broad beans are the star—fresh, in-season pods make all the difference. Whole Foods or your local farmers market are best for vibrant, plump beans. If you're using dried, soak them overnight first. The key is blanching them until just tender, then shocking in ice water to lock in that signature crispy edge. Don't overcook—they should be tender but still hold their shape. For the herbs, fresh is non-negotiable—dried just won't give that same bright punch. I usually grab extra dill and parsley since they wilt fast once chopped.

No fresh dill? Substitute with extra parsley and mint, but the flavor won't be identical. Running low on pine nuts? Toasted walnuts or almonds work in a pinch, though they have a different texture. The feta can be swapped for vegan feta or crumbled halloumi if needed. For the lemon juice, Meyer lemons add a subtle sweetness that's perfect, but regular lemons work too. If you're short on time, pre-chopped herb mixes from Trader Joe's save steps—just add a splash of water to revive them before using.

Blanched beans keep for 2 days in the fridge, but they're best used immediately for that crispy texture. Store them in a sealed container with a paper towel to absorb moisture. The dressing components last 3-4 days separately, so you can prep ahead. For serving, arrange the beans artfully on a platter, drizzle with dressing, and scatter the herbs and nuts on top. Garnish with extra lemon zest right before serving—it adds a pop of color and brightness that makes the dish look restaurant-worthy.

Step-by-step instructions for Ottolenghi's crispy broad bean salad

Here's how to transform fresh broad beans into crispy, golden crowns with vibrant lemon-dill dressing.

Start by removing the beans from their pods and trimming off the ends using a sharp knife. I like to work in batches—place the trimmed beans in a large bowl of cold water to rinse off any debris. The beans should be completely submerged to prevent them from drying out while you work.

Next, bring a large pot of water to a rolling boil. Add the beans in batches to avoid overcrowding, and cook for exactly 2-3 minutes until they're tender but still hold their shape. You'll know they're ready when a paring knife slides in easily—this ensures they'll crisp up beautifully later. Immediately drain and transfer the beans to a bowl of ice water made with the 4 cups ice cubes to stop the cooking process and preserve their vibrant green color.

Drain the shocked beans thoroughly and pat them completely dry with paper towels—this step is crucial for achieving crispy crowns. In a large skillet, heat 0.25 cup extra-virgin olive oil over medium-high heat until shimmering. Add the beans in a single layer and cook undisturbed for 4-5 minutes until they develop golden-brown spots and crisp edges.

Here's the thing—don't move them around. Let them crisp naturally, then gently flip each bean with tongs and cook for another 2-3 minutes until evenly golden. The beans should be tender inside with a crispy, almost caramelized exterior. Transfer them to a plate and set aside while you prepare the dressing.

In a medium bowl, whisk together the 0.3 cup lemon juice, 0.25 cup finely chopped fresh dill, 0.25 cup finely chopped fresh parsley, 0.1 cup finely chopped fresh mint leaves, 3 minced garlic cloves, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp ground black pepper. The dressing should be bright green with a tangy aroma that makes your mouth water.

Slowly drizzle in the remaining 0.25 cup extra-virgin olive oil while continuing to whisk until the dressing is emulsified and glossy. Taste and adjust seasoning if needed—this dressing should be vibrant and balanced, with the lemon cutting through the richness of the beans and cheese. Here's where it gets fun: the dressing should coat the back of a spoon but still be pourable.

Return the crispy broad beans to the skillet and add the prepared dressing. Toss gently to coat the beans evenly with the lemon-dill mixture. The beans should absorb the dressing while maintaining their crispy texture. Let them sit in the skillet for 1-2 minutes to allow the flavors to meld together.

Transfer the dressed beans to a serving platter and sprinkle with the 0.25 cup toasted pine nuts and 0.5 cup crumbled feta cheese. The contrast of the warm pine nuts and salty feta against the crispy beans creates a perfect balance of textures and flavors. Serve immediately while the beans are still crispy and the dressing is vibrant.

Troubleshooting great broad bean salad ottolenghi

Beans Too Soft?

If your blanched broad beans turn mushy instead of crispy, you likely overcooked them during the boiling phase. Stick to 2-3 minutes max in boiling water—test one bean by piercing it with a knife.

It should be tender but still hold its shape. For extra insurance, use a thermometer to monitor water temp at 180-190°F—boiling water above 212°F can break down the beans faster.

Beans Not Crisping?

The key to crispy crowns is drying the beans thoroughly after blanching. Use two layers of paper towels and press gently to remove all moisture. If your skillet isn't hot enough (325°F+), the beans will steam instead of crisp.

I recommend preheating your skillet for 3-4 minutes before adding oil. Also, avoid overcrowding—cook in single layers for even browning.

Dressing Too Thick?

If your lemon-dill dressing separates or feels too thick, you likely added the olive oil too quickly. Whisk in the oil drop by drop while continuously whisking to emulsify. For a quicker fix, add 1-2 tablespoons warm water to loosen the dressing.

If it's still too thick, thin with ½ teaspoon lemon juice at a time until it reaches a pourable consistency.

Herbs Wilting Fast?

Fresh herbs lose their vibrancy quickly once chopped. To preserve them, store chopped herbs in an airtight container with a damp paper towel to retain moisture. For extra freshness, add herbs to the salad just before serving—this keeps their color bright and flavor intense.

If herbs look limp, revive them by soaking in ice water for 5 minutes before using.

Feta Too Salty?

If your feta cheese tastes overly salty, balance it with extra lemon juice or fresh herbs. For a milder option, try young goat cheese or vegan feta, which are naturally less salty.

You can also rinse crumbled feta under cold water for 30 seconds to reduce saltiness slightly—just pat it dry thoroughly before adding to the salad.

Frequently asked questions