Broccolini and Edamame Salad With Coconut

By Melissa Clark

Total Time: 30 minutes
Rating: 4(82)
Notes: Read community notes

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

Preparation

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.
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.
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.
Step 4
Just before serving, add lime juice, cilantro and coconut, and drizzle with remaining olive oil. Gently stir and serve.

Ratings

4 out of 5

82 user ratings

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Cooking Notes

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Sharon2 years ago

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.

Simone4 years ago

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.

Susan Margaret6 years ago

This was very good, although I had to make some changes as I didn't have everything. Used three bunches broccolini and the edamame, no haricots. Couldn't find black mustard seed so used brown. Thought I had curry leaves but realized they were kaffir lime leaves, so I used those. Delicious! Will have to try this with the curry leaves next time. Served with grilled chicken and roasted tomatoes.

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