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Posted on Mon, Jul 27, 2009 : 8:45 a.m.

A2eatwrite: Scaletta Green Bean Salad

By Jennifer Shikes Haines

I love the simple pleasures of summer: hot sunshine, cool breezes, a chilled glass of wine, a dinner of salad and something from the grill.

I had some green beans from our Tantre CSA farm share, and I quickly turned them into one of our favorite salads: "Scaletta Green Bean Salad."

Shikes Haines: Scaletta Green Bean Salad

Scaletta Ristorante in New York City has long been a part of my family's New York celebrations. It's near my mother's former apartment, and the Croatian owners, Freddy and Omer, are two of the loveliest men you'd ever want to meet. Freddy was a former soccer pro and Omer is the wonderfully talented chef.

I won't even pretend to say that I've imitated Omer's recipe fully, but I guess this is my homage to my favorite place to eat in all of New York.

Scaletta Green Bean Salad

3 cups green beans 1/3 medium red onion, sliced thin 3/4 cup red, ripe tomatoes chopped 1 oz fresh mozzarella 1/3 cup canned cannellini beans, rinsed 1 TBS extra virgin olive oil 1 TBS white balsamic vinegar salt and pepper to taste

1. Snap and steam green beans until tender, but not overcooked. Rinse them in cold water to stop cooking. 2. While beans are steaming, rinse cannellini beans, slice the onions and chop the tomatoes. Cut the mozzarella into 1/4" cubes. 3. Toss everything together. Sprinkle the olive oil, vinegar, salt and pepper and toss well. Adjust the seasonings. 4. Marinate in the fridge for at least 2 hours.

This salad is even better the second day.

Number of Servings: 6

Nutritional Info Fat: 3.3g Carbohydrates: 10.9g Calories:83.6 Protein: 3.7g Nutrition information supplied by

We had a simple supper to accompany the salad: After making the salad, I threw some chicken in a bag with the rest of the red onion, cut into chunks, a few sprigs of rosemary from my container garden, 1 TBS olive oil, along with the juice from 1 lemon, and I left it to marinate while I chilled the salad.

At supper time, I lit the grill, took a baguette and brushed some olive oil and a garlic spice blend on it, wrapped it in foil, threw the chicken on the grill and halfway through cooking, put the bread on.

Shikes Haines: Simple Summer Supper
Here are the results. Easy peasy.


Jennifer Shikes Haines

Tue, Jul 28, 2009 : 2:15 p.m.

@Elizabeth - thanks! It's definitely a summer favorite around our house.

Elizabeth Palmer

Tue, Jul 28, 2009 : 1:12 p.m.

My goodness, that's looks so delicious!

Jennifer Shikes Haines

Tue, Jul 28, 2009 : 12:51 p.m.

@cathyburt - thanks so much! @Goofball - maybe you can make this in the future? @Textress - not only are they still going strong, but they've added three restaurants of various types, I believe, including the famed Delmonico's. Freddy and Omer are staying as the management team of Scaletta, however.


Tue, Jul 28, 2009 : 10:40 a.m.

Whoops, that was a dumb question -- I just clicked on the hyperlink in your article, and there it was... :-) Glad to see it's still going strong!


Tue, Jul 28, 2009 : 10:38 a.m.

Thanks for sharing that recipe. I have fond memories of Scaletta from years ago in NYC. Is it still there?


Tue, Jul 28, 2009 : 6:29 a.m.

yumm....last week I wanted to make a salad with green beens and didn't really know what to combine. Darn, I should have checked out your posts! Looks lovely!


Mon, Jul 27, 2009 : 4:59 p.m.

Wow, what a great farm fresh salad......a perfect supper after a hard day work. Thanks Jen!

Jennifer Shikes Haines

Mon, Jul 27, 2009 : 3:31 p.m.

@Lilac - thanks! @Anno - I really enjoy this combination of flavors this time of year. I could make it more local with current onions at the Farmers Market, but I'm also very partial to the colors, etc., here. Does anyone know of any area farmers who have red onions this time of year? I'm blanking on it right now.


Mon, Jul 27, 2009 : 1:13 p.m.

All the best of summer: just perfect!


Mon, Jul 27, 2009 : 10:37 a.m.

This looks so good!