Broccolini and Edamame Salad With Coconut

By Melissa Clark

Broccolini and Edamame Salad With Coconut
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(89)
Comments
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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.

Featured in: In Inventive Cooking, British Show the Way

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Ingredients

Yield:4 servings
  • 14ounces (2 bunches) purple sprouting broccoli or broccolini, trimmed
  • ½pound haricots verts, trimmed
  • 7ounces (about ½ cup) shelled frozen edamame
  • 4tablespoons olive oil
  • 1medium yellow onion, finely diced
  • 2½teaspoons black mustard seeds
  • 30fresh curry leaves, or 40 dried curry leaves
  • 3whole dried chiles
  • Zest of 1 lime, plus 1½ tablespoons lime juice, more to taste
  • Zest of 1 lime
  • ⅔cup cilantro leaves
  • ⅔cup fresh coarsely grated coconut
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

307 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 11 grams protein; 46 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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 ½ teaspoon salt over vegetables, stir and set aside.

  3. Step 3

    Heat 3 tablespoons olive oil in sauté pan over medium-high heat. Add onion and ¼ 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.

  4. Step 4

    Just before serving, add lime juice, cilantro and coconut, and drizzle with remaining olive oil. Gently stir and serve.

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Ratings

4 out of 5
89 user ratings
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Comments

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Jen

This recipe seems inspired by the wonderful Indian tarka method of seasoning a dish, but it doesn't work so well as written. I sauteed the diced onion in olive oil, added the mustard seeds, curry leaves, chilies, and lemon zest. Then I added the blanched broccolini to the pan so that the delicious flavors could coat the broccolini. I plated, then squeezed some lemon over the veggies. It was very tasty. Did not use haricots verts or edamame.

Sharon

I couldn't find fresh coconut flakes so I garnished with a few unsweetened dried coconut chips. I haven't cooked with curry leaves before. I went to a local Indian market to buy them. They behave like dried bay leaves so they weren't really edible. Overall, this was a nice addition to a meal with a coconut milk rich curry dish. It's served at room temperature so it would be good for a buffet.

Simone

Used broccoli, and subbed 2 bay leaves and 3 dried hatch Chiles. Ended up throwing in edamame halfway through blanching the rest of veggies and drained altogether. Would buy grated coconut next time, kind of a pain to grate fresh, kept flying all over the kitchen.

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