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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jesse morgan morgan
[email protected]This is the best salad I've ever had.
Zaina Khalil
[email protected]This salad is a game-changer.
Star hero Extra
[email protected]This is a must-try recipe!
Drake William
[email protected]I highly recommend this recipe.
Mugume Abdallah
[email protected]This salad is delicious and easy to make.
Davon Williams
[email protected]I love this salad!
Princess nhor Ali
[email protected]This is a great recipe!
Tavga Hussien
[email protected]I will definitely be making this salad again.
Hariraj Joshi
[email protected]This salad is delicious! The coconut dressing is amazing.
Saida Mashwani
[email protected]This salad is a great way to use up leftover broccolini and edamame. It's also a great option for a healthy lunch or dinner.
Rayhan Abrar
[email protected]I'm not usually a fan of coconut, but I really enjoyed the dressing in this salad. It's light and refreshing, and it pairs perfectly with the broccolini and edamame.
Cara Henderson
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the crunchy texture of the broccolini and the sweetness of the coconut dressing.
Tyler Lapine
[email protected]I love the combination of broccolini, edamame, and coconut in this salad. It's a healthy and delicious way to get your veggies in.
Mohamed Humaid
[email protected]This is a great recipe for a quick and easy weeknight meal. The salad is packed with flavor and the coconut dressing is a nice touch. I will definitely be making this again.
Doro Official (Doro)
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique combination of flavors. The coconut dressing is especially delicious.
Jessica Winum
[email protected]This salad is a refreshing and flavorful side dish that's perfect for summer. The broccolini and edamame are cooked perfectly, and the coconut dressing is light and tangy. I highly recommend this recipe!