Broccolini And Edamame Salad With Coconut Recipes

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

• Ingredients

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