F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Zucchini Ribbons with Cranberry Beans and Pecans
© Lucy Schaeffer

Zucchini Ribbons with Cranberry Beans and Pecans

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • VEGETARIAN

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.

  1. 1 cup shelled cranberry beans (from 1 pound unshelled)
  2. 1 teaspoon Dijon mustard
  3. 2 tablespoons sherry vinegar
  4. 1 tablespoon pecan oil (see Note)
  5. 2 tablespoons grapeseed oil, plus more for brushing
  6. 1 teaspoon minced shallot
  7. 1 teaspoon finely chopped tarragon
  8. 1 teaspoon finely grated lemon zest
  9. Salt and freshly ground pepper
  10. 1 1/4 pounds small zucchini, sliced lengthwise 1/8 inch thick on a mandoline
  11. 8 mint leaves, torn
  12. 2/3 cup shaved Parmigiano-Reggiano cheese (2 ounces)
  13. 1/4 cup pecan halves
  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.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.