Crispy Coconut, Asparagus and Green Bean Salad

NY Times recipe from Yotam Ottolenghi who states, “This sweet and salty salad celebrates the best of spring, starting with a base of asparagus and green beans. The crispy coconut almond topping is loosely inspired by serundeng, an Indonesian spiced coconut condiment, which adds texture to the salad. You can grill the beans and asparagus to add a smoky flavor to the dish, or swap out the asparagus for runner beans, broccolini or any spring vegetable. All the individual salad elements can be made in advance, but you’ll want to assemble just before serving for the best results.”

Anna made this for an Easter dinner with her family and it was delicious!

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Crispy Coconut, Asparagus and Green Bean Salad

  • Total time: 25 Minutes
  • Servings: 4 Servings

Ingredients

  • Fine Sea Salt
  • 8 oz Asparagus, trimmed
  • 8 oz Green Beans, trimmed
  • 1/2 tsp Finely Grated Lime Zest plus 2 Tbsp Juice (from 2 limes)
  • 2 Tbsp Grapeseed Oil or Another Neutral Oil
  • 4 tsp White Miso
  • 2 tsp Maple Syrup
  • 1/2 Cup Sliced Almonds
  • 1/3 Cup Unsweetened Shredded Coconut
  • 1 Tbsp Granulated Sugar
  • 2 tsp Aleppo Chile Flakes or 1 tsp Red-Pepper Flakes
  • 8 Breakfast Radishes, trimmed and quartered
  • 3 Tbsp Torn Fresh Cilantro Leaves with Tender Stems

Directions

  • 1)

    Fill a medium saucepan with well salted water and bring to a boil. Once boiling, add the asparagus and boil for 2 minutes, then add the green beans and cook for 2 minutes more, until the asparagus is tender but the green beans have a slight bite. Drain in a colander set in the sink and rinse under cold water until completely cool. Leave to drain and air dry.

  • 2)

    Make the dressing: Whisk the lime zest and juice, oil, miso and maple syrup in a large bowl to combine.

  • 3)

    Make the coconut topping: Toast the almonds in a small skillet over a medium heat for about 5 minutes, stirring often, until light brown. Stir in the coconut, sugar, chile and ½ teaspoon salt and toast for another minute, stirring constantly, until the coconut turns golden brown, then transfer to a small bowl to cool completely.

  • 4)

    Add the asparagus, green beans, radishes and cilantro to the dressing and mix to combine. Stir in all but 1 tablespoon of the coconut topping. Transfer to a shallow serving bowl, sprinkle with the remaining coconut topping and serve immediately.

Notes

Source: https://cooking.nytimes.com/recipes/1024083-crispy-coconut-asparagus-and-green-bean-salad