Yotam Otteolenghi's Plenty More Recipe Adaptation for Broccolini and Edamame Salad
Rinse green beans and broccolini in fresh cold water. Set a large pot of water to boil.
Trim the tips off green beans.
Trim bottoms of broccolini.
Roughly chop cilantro.
Once water is boiling rapidly, add green beans and broccolini. Set a timer for only 3-4 minutes to blanch. Remove promptly to a colander with a large slotted spoon or tongs. Rinse under cold water to stop the cooking. Set aside in a large bowl.
Retain boiling water for edamame. Add edamame and set timer for 2 minutes. Then drain edamame in colander discarding the boiling water. Rinse under cold water. Add to large bowl with broccolini and edamame.
Put on cut-resistant gloves. With a large chef's knife, gently whack the top portion, about 1.5 inches down from the tip. Use moderate force, to chip away at the white flesh until you hit the inner woody center. Work your way around the top making 5-6 cut areas. Once the core cracks, you are almost in, be careful to not lose all of the milk.
Remove top of coconut. Dump milk into a glass and enjoy.
Use a spoon to remove the coconut meat. Roughly chop and set aside.
In a large sauté pan, heat 2 tbsp of olive oil over medium heat. Add onions and cook until soft, about 5 minutes.
Add the mustard seeds and continue cooking until they begin to pop, or about 2 minutes. The mustard seed will toast and begin to brown slightly.
Add Kaffir Lime leaves, bay leaves, chiles and and lime zest. Continue cooking for 2 minutes.
Add blanched veggies (green beans, broccolini, and edamame) to the sauté pan to combine. Cook very briefly, 1-2 minutes and remove from heat.
Add coconut, cilantro and lime juice to finish. Stir gently to combine and