BROCCOLINI AND EDAMAME SALAD WITH COCONUT
Sprouting broccoli (or broccolini) mixed with edamame and coconut is typical of the inventive combinations favored by the British chef Yotam Ottolenghi. After blanching, the vegetables are seasoned with black mustard seeds and curry leaves, which makes for an extremely aromatic and compelling dish that's good warm or at room temperature. As for the fresh coconut, you can buy frozen freshly grated coconut at many international grocery stores. Otherwise, to use a fresh coconut, use a screwdriver to poke two or three holes, preferably in the eyes of the coconut. Drain any water, then use a hammer to bang along the equator of coconut until it splits open, and scoop out the flesh. Place flesh in a food processor fitted with a grating disc and grate. One coconut yields more flesh than you'll need for this recipe; freeze the extra for up to three months.
Provided by Melissa Clark
Categories quick, snack, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil. Add broccoli (you should have about 6 cups), and haricots verts and blanch 3 to 4 minutes, until just tender but still with a bite. Use slotted spoon to transfer vegetables to colander and run under cold water. Pat dry, transfer to large bowl, and set aside.
- Return pot of water to a boil and add edamame. Blanch for 2 minutes. Transfer to colander, run under colder water, pat dry, and add to vegetables. Sprinkle 1/2 teaspoon salt over vegetables, stir and set aside.
- Heat 3 tablespoons olive oil in sauté pan over medium-high heat. Add onion and 1/4 teaspoon salt; cook for 4 minutes until soft. Add black mustard seeds and when seeds begin to pop, add curry leaves, chiles and lime zest. Sauté for 2 minutes before pouring mixture over vegetables. Stir and let sit 10 minutes.
- Just before serving, add lime juice, cilantro and coconut, and drizzle with remaining olive oil. Gently stir and serve.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 24 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 48 milligrams, Sugar 8 grams
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Morgan Moris
[email protected]Overall, this salad was just okay. I think it could have been better with a few tweaks.
don jex
[email protected]This salad was a bit too oily for my taste. I think I'll use less oil next time.
kikabi elias
[email protected]The coconut dressing was too sweet for me. I think I'll try a different dressing next time.
No Bodys
[email protected]This salad was a bit bland for my taste. I think it could have used more seasoning.
Jeffy Jeffy
[email protected]I love the crunch of the broccolini and edamame in this salad. It's a great salad for a summer picnic or potluck.
Drew Alaniz
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and antioxidants.
Hasib Bepari
[email protected]The coconut dressing is what really makes this salad. It's creamy and flavorful, and it perfectly complements the broccolini and edamame.
Ayla Crompton
[email protected]I added some grilled chicken to this salad and it was a great main course. It's a versatile dish that can be served as a side or main.
Lila Daley
[email protected]This salad is a great way to use up leftover broccolini and edamame. It's also a healthy and delicious side dish.
Alwande Mjwara
[email protected]I love the combination of flavors in this salad. The broccolini, edamame, and coconut all work together perfectly.
Alquez Griffin
[email protected]This salad was easy to make and very refreshing. The coconut dressing was a nice touch.
John Carmona
[email protected]I'm not normally a fan of broccolini, but this salad changed my mind. It was so delicious and flavorful. I will definitely be making it again.
Atif Bhatti
[email protected]This salad was a hit at my last dinner party! The combination of flavors and textures was amazing. The coconut dressing was the perfect finishing touch.