Recipes

Zucchini Ribbons with Cranberry Beans and Pecans

Name: Zucchini Ribbons with Cranberry Beans and Pecans
Total time: 45 min
Ingredients: 1 cup shelled cranberry beans (from 1 pound unshelled); 1 teaspoon Dijon mustard; 2 tablespoons sherry vinegar; 1 tablespoon pecan oil (see Note); 2 tablespoons grapeseed oil, plus more for brushing; 1 teaspoon minced shallot; 1 teaspoon finely chopped tarragon; 1 teaspoon finely grated lemon zest; Salt and freshly ground pepper; 1 1/4 pounds small zucchini, sliced lengthwise 1/8 inch thick on a mandoline; 8 mint leaves, torn; 2/3 cup shaved Parmigiano-Reggiano cheese (2 ounces); 1/4 cup pecan halves

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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. More Zucchini Recipes

By Monica Pope

Updated on May 3, 2017

Zucchini Ribbons with Cranberry Beans and Pecans — Photo: © Lucy Schaeffer

Total Time:

45 mins

Yield:

4

Ingredients

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

Directions

In a medium saucepan of boiling water, cook the cranberry beans until tender, about 20 minutes; drain.
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.
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.