Green Bean, Potato, and Red Onion Salad


Recipe courtesy of Entertaining with the Sopranos

by Allen Rucker and Michele Scicolone 

published by Warner Books

I really thought that a book entitled, ” Entertaining with the Sopranos”, would be a piece of fluff with a lot of cast pictures.  There are a lot of cast pictures, but the recipe content is phenomenal.  I made this salad, Little Chicken Meatballs, Tomato Sauce, Antipasto Platter, Insalata Caprese, and Bow Ties with Fresh Tomatoes and Mozzarella out of this book as part of our daughter Danielle’s Confirmation dinner.  This is a great salad to make in the summer when green beans are plentiful.  Make it in the morning, before it gets hot, and then it can marinate in the fridge all day. It is also nice for picnics because you don’t have to worry about mayo.  You’ll notice that my salad looks a little different from the recipe, I didn’t feel like making a trip to the grocery store.  This salad really is better though with a red onion and capers, and a glass of Chardonnay.   Enjoy!


1 1/2 pounds green beans, trimmed


4-6 medium Yukon Gold or red-skin potatoes

2 tablespoons chopped fresh basil or flat leaf parsley

1/2 cup olive oil

4 Tablespoons red wine vinegar

freshly ground pepper

2 Tablespoons capers, rinsed and drained

1 medium red onion, thinly sliced



1. Bring a large saucepan of water to a boil.  Add the green beans and salt to taste.  Cook until the beans are tender, about 8 minutes. Drain the beans in a colander and cool them under cold running water (I cool them in an ice bath).  Drain and pat dry.  Cut into bite-sized pieces.

2. Bring a large saucepan of water to boil.  Add the potatoes and salt to taste.  Cook potatoes for about 20 minutes, check with a fork for doneness.  Drain and let cool.  Peel potatoes (optional), and cut into cubes.

3. In a large bowl, whisk together the oil, vinegar, and salt and pepper to taste ( I usually add about 1 Tablespoon of minced garlic).  Stir in the capers.  Add the green beans, potatoes, and onions and toss well.  Serve at room temperature.  This salad is equally good made using Italian dressing.

Spring Greens with Orange-Sesame Dressing





adapted from Spring Greens with Orange Curry Dressing @




1/2 cup rice vinegar

1/2 cup vegetable oil

1/4 cup sesame oil

2 Tablespoons soy sauce

juice from 1 orange

1 clove garlic, minced

ginger, to taste

wasabi (optional)

sugar, to taste

1. Whisk everything together.  The green wasabi will give it a good kick, if you like wasabi, otherwise it is really good without wasabi, too.  Start with 1 teaspoon sugar and taste it.  I sprinkled a small amount of ground ginger in the mix, less than a teaspoon.  This will make enough dressing for several salads.  Store leftovers in the fridge.



1/2 head escarole, washed, dried and torn into bite sized pieces

1/2 head romaine, washed, dried and torn into bite sized pieces- save the tips to use around the perimeter of the serving dish.

1/2 head red boston butter lettuce, washed, dried and torn into slightly big bite-sized pieces

spinach leaves, washed and dried (wash well as spinach leaves tend to be sandy).  Save the prettiest leaves to use around the perimeter of the serving dish.

orange segments- I used 1/2 a can mandarin oranges

1/4 red onion, sliced thin ( I forgot to buy one so I used green onions- they taste good, but the red onion looks a lot nicer in the salad).

3 oz. cheese, cubed- I used Monterey Jack because we had it here, use what your family likes.

about 1/2 c. walnuts, toasted (spread nuts on a baking sheet, bake at 350 degrees for about 7 minutes, they will smell toasty.  Let cool before using).

sesame seeds


1. Using a large serving platter, place spinach leaves and romaine tips around edge in an alternating pattern.  Place torn greens and spinach leaves on platter.  Place orange segments on greens.  Sprinkle on onions, cheese, nuts and sesame seeds.