RECIPE

© Lucy Schaeffer

Zucchini Ribbons with Cranberry Beans and Pecans

• Recipe by Monica Pope

Monica Pope (an F&W Best New Chef 1996) loves the organic pecans from Rio Grande Organics in Quemado Valley, Texas (riograndeorganics.com). At her Houston restaurant, T’afia, 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.

• Fast
• Healthy
• Vegetarian

Ingredients

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

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.

Notes

Pecan oil is available at specialty food stores or online at frenchfarm.com.