Grilled Zucchini With Big Beans, Kale & Mustard Vinaigrette
★★★★★
PREP TIME
1 hour
COOK TIME
1 hour
SERVES
6 to 8
Ingredients
1 pound
gigante or royal corona beans, soaked overnight
1
yellow onion, halved
10 sprigs
thyme (optional)
1
shallot, minced
1/2 cup
extra-virgin olive oil
1/4 cup
whole-grain mustard
1
lemon, zest and juice
2 tablespoons
apple cider or red wine vinegar
1 teaspoon
honey
5
parsley stems, roughly chopped
5
dill stems, roughly chopped
4
medium zucchini and/or summer squash, cut into long wedges or planks
1 bunch
kale (any variety), washed, stripped, and cut into ribbons
Instructions
- Boil the beans with the onion and thyme until cooked through, about 35 minutes (though it might take longer, depending on their age).
- Meanwhile, mix together the shallot, olive oil, mustard, lemon zest and juice, vinegar, honey, and a big pinch of salt.
- Drain the beans and discard the onion and thyme. Immediately dress the still-warm beans with the mustard vinaigrette and chopped herbs, and let cool to room temperature.
- Dress the squash wedges with a hefty drizzle of olive oil, a pinch of salt, and grind of black pepper. Grill over medium-high heat until golden brown all over and just starting to soften.
- In a large bowl, massage the kale with a pinch of salt and glug of olive oil until tender.
- When the beans have cooled, taste and add more salt as desired.
- To serve, spoon the beans into a bowl, top with a pile of massaged kale, and then the grilled squash.
