There’s something about Nigella Lawson’s approach to cooking that feels like a warm embrace. It’s as though every recipe she shares has a secret whisper, telling you that food should be enjoyed, savored, and, most importantly, never rushed. Her culinary creations have a way of making even the simplest dishes feel indulgent, and one recipe that truly captures this essence is her Bean and Courgette Salad. It’s a light, bright, and refreshing dish that not only bursts with flavor but also serves as a reminder that simplicity, when done well, can be absolutely stunning.
I first came across this salad during one of those quiet afternoons when I was in the mood to make something a little lighter and more vibrant. I had courgettes sitting in my fridge, and after flipping through a cookbook, this salad seemed like the perfect answer. It combines the heartiness of beans with the freshness of courgettes, all tied together with a citrusy dressing that lifts the whole dish. What I loved most about it was how easy it was to prepare-no fancy techniques or hard-to-find ingredients, just honest, simple food.
Let me walk you through how to make this beautiful salad and why it’s become a staple in my kitchen.
Nigella Lawson’s Bean And Courgette Salad Recipe
I’ll admit, when I first saw this recipe, I wasn’t expecting it to knock my socks off, but it did. It’s the kind of dish that doesn’t need much-just a few pantry staples and a couple of fresh veggies. The courgettes, when sliced thinly, become tender and slightly caramelized, while the beans (Nigella uses cannellini beans here) provide a lovely, creamy texture that balances the dish. The dressing is a perfect medley of olive oil, lemon juice, and a hint of mustard, giving it that refreshing zing without overwhelming the delicate flavors of the courgettes.
What’s so appealing about this salad is its versatility. It’s fantastic as a side dish, but it’s also hearty enough to stand on its own for a light lunch or dinner. It’s the kind of thing you can throw together in minutes, but it still feels like something special.
Ingredient List
Here’s what you’ll need to bring Nigella’s Bean and Courgette Salad to life:
- Courgettes (Zucchini) – About 2 medium-sized, thinly sliced.
- Cannellini Beans – One can, drained and rinsed. You could also use borlotti beans for a different flavor.
- Olive Oil – Extra virgin, because it’s the base of your dressing and you want that lovely fruity richness.
- Lemon Juice – Freshly squeezed. The brightness it adds to the dish is essential.
- Dijon Mustard – Just a teaspoon or so, to give the dressing a little kick.
- Garlic – One clove, finely chopped or minced, for a fragrant background flavor.
- Fresh Herbs – Parsley is the classic choice, but you could also experiment with mint or basil depending on what you have.
- Salt and Pepper – To taste, of course. A few twists of freshly ground black pepper will make all the difference.
How To Make Nigella Lawson’s Bean And Courgette Salad?
Now, let’s get to the fun part-making the salad. There’s no complicated prep here; it’s all about letting the ingredients shine.
- Prepare the Courgettes: First, slice your courgettes thinly. I tend to use a mandolin for this to get perfect, even slices, but a sharp knife works just as well. The thinner the slices, the more delicate and tender they’ll be once tossed in the dressing. You can also choose to grill them lightly if you prefer a smoky note, but I like them raw-fresh, crisp, and green.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic. I always add a pinch of salt and a generous crack of black pepper here. Taste and adjust the seasoning as needed-you want the dressing to be tangy and vibrant, but not overwhelming. The lemon will give it that lovely lift while the mustard provides just the right amount of depth.
- Combine the Beans and Courgettes: In a large bowl, add your thinly sliced courgettes and the drained, rinsed cannellini beans. I like to toss these gently with my hands to ensure everything gets mixed in without breaking the beans. The beans should be evenly distributed throughout the courgettes, creating little pockets of creamy texture.
- Dress the Salad: Pour the dressing over the courgettes and beans and give everything a good toss. The courgettes will begin to absorb the tangy dressing, and the beans will soak up the flavors. The salad should be vibrant, with a nice sheen from the olive oil.
- Finish with Fresh Herbs: Chop up some fresh parsley (or mint, if you’re feeling adventurous) and sprinkle it over the salad just before serving. The herbs bring a fresh, green note that complements the salad beautifully.
Things I Learned
Making this salad turned out to be one of those moments where I learned that sometimes less is more. I’ve spent years trying to perfect elaborate recipes with long ingredient lists and intricate steps, but Nigella’s Bean and Courgette Salad reminded me that a dish doesn’t need to be fussy to be incredible. The beauty of this recipe lies in how the simple ingredients-when treated with care and respect-come together to create something greater than the sum of its parts.
What really struck me was the balance between textures. The crisp courgettes against the creamy beans create a delightful contrast. Also, the dressing is subtle yet full of flavor; it doesn’t overpower the vegetables, but instead enhances them, letting each element speak for itself. The garlic and mustard in the dressing were also a surprising touch-nothing too strong, just enough to make the dish feel robust without being overwhelming.