Zucchini Ribbons with Cranberry Beans and Pecans
Recipe from Food & Wine

Monica Pope (an F&W Best New Chef 1996) loves the organic pecans from Rio Grande Organics in Quemado Valley, Texas (riograndeorganics.com). She uses the nuts to garnish a salad of quickly grilled zucchini ribbons and creamy-fleshed cranberry beans. Pecan oil enhances the pecans' sweet flavor but the dish is equally delicious without it.


Zucchini Ribbons with Cranberry Beans and Pecans
Lucy Schaeffer

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Servings: 4
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Vegetables, Vegetarian, Vegetarian Zucchini, Zucchini
 
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Ingredients
  • 1  cup
    shelled cranberry beans (from 1 pound unshelled)
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  • 1  teaspoon
    Dijon mustard
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  • 2  tablespoons
    sherry vinegar
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  • 1  tablespoon
    pecan oil
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  • 2  tablespoons
    grapeseed oil, plus more for brushing
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  • 1  teaspoon
    minced shallot
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  • 1  teaspoon
    finely chopped tarragon
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  • 1  teaspoon
    finely grated lemon zest
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  •  
    Salt and freshly ground pepper
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  • 1 1/4  pounds
    small zucchini, sliced lengthwise 1/8 inch thick on a mandoline
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  • 8 
    mint leaves, torn
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  • 2/3  cup
    shaved Parmigiano-Reggiano cheese (2 ounces)
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  • 1/4  cup
    pecan halves
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Directions
1.
In a medium saucepan of boiling water, cook the cranberry beans until tender, about 20 minutes; drain.
2.
In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the pecan oil and the 2 tablespoons of grapeseed oil. Whisk in the shallot, tarragon, and lemon zest and season with salt and pepper. Add the warm beans to the dressing and toss.
3.
Preheat a grill pan. Lightly brush the zucchini with oil; season with salt and pepper. Grill over high heat, turning once, until the zucchini is crisp-tender, about 2 minutes. Transfer the zucchini to the beans, add the mint, and toss. Mound the zucchini on plates, top with the cheese and pecans, and serve.
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