📝 About This Recipe
Fosolia Selata is a refreshing departure from the hearty stews of Ethiopian cuisine, offering a crisp, bright, and nutrient-dense side dish. This salad features tender-crisp green beans and carrots tossed in a signature 'Selata' dressing of lemon, garlic, and spicy green chilies. It is a staple during 'Fasting' seasons (Tsom) and adds a necessary pop of acidity and texture to any traditional Beyaynetu platter.
🥗 Ingredients
The Vegetables
- 1 pound Fresh Green Beans (trimmed and cut into 2-inch lengths)
- 2 medium Carrots (peeled and cut into matchsticks/julienned)
- 1/2 small Red Onion (very thinly sliced into half-moons)
- 2 medium Roma Tomatoes (seeded and diced)
- 1-2 pieces Jalapeño or Serrano Pepper (de-seeded and finely minced)
The Zesty Dressing
- 4 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 2 cloves Garlic (pressed or grated into a paste)
- 1/2 teaspoon Dijon Mustard (optional, for emulsification)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare a large bowl with ice and cold water to create an ice bath; set this aside near your stove.
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2
Bring a large pot of salted water to a rolling boil over high heat.
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3
Add the prepared green beans to the boiling water and cook for 3-4 minutes until they are bright green and tender-crisp.
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4
In the last 60 seconds of boiling the beans, drop in the julienned carrots to lightly blanch them.
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5
Immediately drain the vegetables and plunge them into the ice bath to stop the cooking process and lock in the vibrant color.
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6
Once completely cooled, drain the vegetables thoroughly and pat them dry with a clean kitchen towel; excess water will dilute the dressing.
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7
In a small glass jar or bowl, whisk together the olive oil, lemon juice, garlic paste, mustard, salt, and pepper until well emulsified.
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8
Place the dried green beans and carrots into a large mixing bowl.
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9
Add the thinly sliced red onions, diced tomatoes, and minced green chilies to the bowl.
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10
Pour the dressing over the vegetables and toss gently with tongs to ensure every piece is evenly coated.
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11
Taste and adjust seasoning, adding more lemon or salt if desired.
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12
Cover and refrigerate for at least 20 minutes before serving to allow the flavors to meld together.
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13
Transfer to a serving platter and garnish with fresh parsley just before bringing to the table.
💡 Chef's Tips
Always use fresh green beans rather than canned or frozen to maintain the essential 'snap' of the salad. To mellow the bite of raw red onions, soak the slices in cold water for 10 minutes before adding to the salad. If you prefer less heat, remove the seeds and white membranes from the jalapeños entirely. Ensure the vegetables are bone-dry after the ice bath so the dressing clings to them properly. This salad actually tastes better the next day, making it an excellent make-ahead dish for gatherings.
🍽️ Serving Suggestions
Serve as part of a traditional Ethiopian 'Beyaynetu' (veggie platter) alongside Misir Wot and Gomen. Pair with warm, torn pieces of Injera to scoop up the salad and its zesty juices. Excellent as a light, refreshing side dish for grilled meats like Tibs or roasted chicken. Serve chilled with a glass of crisp, dry white wine or a traditional Ethiopian honey wine (Tej). Pack it for a picnic as it holds up beautifully at room temperature for several hours.