INGREDIENTS

INSTRUCTIONS

Separate the endive and radicchio into leaves.  In 3-quart nonaluminum
saucepan, heat water and salt to boiling over  high heat. Meanwhile,
remove and discard stem ends from beans. Add  beans to boiling water;
return to boiling and cook beans until just  tender -- about 5  
minutes. Meanwhile, trim artichokes: Snap off  and discard tough outer
green leaves, stopping at the point where the  leaves are half green
and half yellow. Cut each stem even with base;  cut 1/2 inch off each
top. Cut artichokes lengthwise in half. Cut out  any interior leaves
that are purple or pink. With tongs, remove beans  to colander; set
aside to cool. Add artichokes and lemon juice to  same water in which
beans were cooked. Heat to boiling over high  heat; cook artichokes
until fork-tender -- about 10 minutes. Drain  artichokes well; set
aside to cool. With very sharp knife, thinly  slice foie gras
crosswise. In large skillet, heat 1 teaspoon olive  oil. Add foie gras
slices and cook, turning once, until browned on  outside and just
cooked on inside -- about 4 minutes in all. To  serve, arrange endive
leaves, spoke-fashion, on 4 salad plates;  divide radicchio and mixed
greens among plates. Cut each artichoke  half into 4 wedges; divide
artichoke wedges and green beans among  salads. Top salads with warm
foie gras and basil sprigs, if desired,  and serve immediately. Pass
additional oil and the vinegar to drizzle  over salad, if desired.
Note: Foie gras is available in gourmet butcher shops or by mail from
D'Artagnan, 399-419 St. Pauls Ave., Jersey City, NJ 07306; (800)
327-8246.  Nutrition information per serving without vinegar,
additional olive  oil, and basil sprigs -- protein: 13 grams; fat: 4
grams;  carbohydrate: 16 grams; fiber: 7 grams; sodium: 261 milligrams;
cholesterol: 241 milligrams; calories: 138.  Copyright (c) 1996 The
Hearst Corporation; all rights reserved  URL
http://homearts.com/dynamo/main.jhtml?/05spror1.htm available
1998-Mar-25  Notes: A specialty of the restaurant Chez Aurore in the
town of  Maussanne, this salad is rich and filling enough to be a meal
in  itself.  Hanneman/Buster/McRecipe 1998-Mar  Recipe by: Homearts
online : Provencial Chefs  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 27, 1998

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