This Herbed Green Bean Salad with Blood Orange and Capers is a vibrant, refreshing dish that combines crisp green beans, citrusy blood oranges, briny capers, and fresh herbs. Light yet complex in flavor. It offers a perfect balance of bright, savory, and subtly sweet flavors, making it a stunning addition to any meal. I paired it with flounder pan fried in ghee. Amazing combo.
Season: Spring
Prep time: 15 minutes
Cook time: 5-7 minutes
Serves 2
Ingredients
1 bunch organic green beans
1 tbsp capers
1 organic blood orange, cut into segments
zest of 1 blood orange
1 clove garlic, minced
1 tbsp fresh mint leaves, chopped
3 tbsp parsley, chopped
1 tbsp. pomegranate molasses
1 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
½ tsp sea salt, to taste
dusting of red chili powder, optional
Have a large bowl ready for the salad.
Method ~ Steam fresh green beans for 5-6 minutes. Cook them until tender but still slightly crisp. Pat with paper towels, to remove excess moisture.
Add green beans to the bowl. Add capers, blood orange, orange zest, and minced garlic. Add the Pomegranate dressing, Toss. Taste for seasoning.
Add most of the fresh herbs, toss again.
Pomegranate Dressing ~ Mix together, pomegranate molasses, red wine vinegar, and a pinch of salt. Whisk. Add Extra virgin olive oil, and continue to whisk for a creamy finish.
Sprinkle with the remainder of the herbs. Dust red chili powder over the salad if using.
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