My Vermont Table
Recipes for All (Six) Seasons
Gesine Bullock-Prado (My Vermont Table: Recipes for All (Six) Seasons) believes that Windsor beans (also known as fava or broad beans) should be in every Vermonter’s summer garden. They are incredibly simple to grow, adapting beautifully to our cool and short growing season. They propagate quickly, developing dainty blossoms worthy of a bridal bouquet in no time. The resulting pods are huge, each holding up to four or five robust beans. And a quick blanch gives way to the most glorious green legume that’s flavorful and creamy.
Ingredients
SERVINGS: 4-6
- 1 pound zucchini, trimmed
- 1 pound yellow summer squash, trimmed
- 8 ounces common or watermelon radishes
- 1½ teaspoons kosher salt (Gesine uses Diamond Crystal)
- 1 pound broad beans, shelled, to make about 4 ounces of shelled beans
- ¼ cup olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon freshly ground black pepper
- 2 ounces goat cheese, crumbled (Gesine uses Vermont Creamery)
- 1 firm pear, cut in half, cored, and cut into 1⁄₈-inch slices
Instructions
Using a mandoline or vegetable peeler, cut the zucchini and yellow squash lengthwise into long, thin strips. Using the same setting on the mandoline, slice the radishes into rounds. Place the long strips and radish rounds in a large, shallow bowl and sprinkle evenly with 1 teaspoon of the salt; toss to coat. Cover and chill for 30 to 60 minutes.
While the squash and radishes chill, bring a large pot of salted water to a boil and add the shelled broad beans. Boil for 2 to 3 minutes. Drain the beans and immediately transfer to a bowl of ice water; set aside until cool. Once cool, gently slip the skin from the outside of the beans and transfer to a large salad bowl.
Transfer the squash strips and radishes to a colander and rinse with water; pat dry with paper towels and add to the salad bowl with the broad beans. Toss with the oil, lemon juice, pepper, and remaining ½ teaspoon of salt. Arrange on a platter with the goat cheese and thin slices of pear.
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