Crispy Coconut, Asparagus and Green Bean Salad

From: cooking.nytimes.com

Yields: 4 Servings

Ingredients

  • • Fine sea salt
  • • 8 ounces asparagus, trimmed
  • • 8 ounces green beans, trimmed
  • • 0.5 teaspoon finely grated lime zest plus 2 tablespoons juice (from 2 limes)
  • • 2 tablespoons grapeseed oil or another neutral oil
  • • 4 teaspoons white miso
  • • 2 teaspoons maple syrup
  • • 0.5 cup sliced almonds
  • • 0.33 cup unsweetened shredded coconut
  • • 1 tablespoon granulated sugar
  • • 2 teaspoons Aleppo chile flakes or 1 teaspoon red-pepper flakes
  • • 8 breakfast radishes, trimmed and quartered
  • • 3 tablespoons torn fresh cilantro leaves with tender stems

Steps

  • Step 1Fill 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.
  • Step 2Make the dressing: Whisk the lime zest and juice, oil, miso and maple syrup in a large bowl to combine.
  • Step 3Make 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 1/2 teaspoon salt and toast for another minute, stirring constantly, until the coconut turns golden brown, then transfer to a small bowl to cool completely.
  • Step 4Add 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.