Ingredients
1/2
pound green beans
1
head radicchio
1
teaspoon capers, drained
2
small fennel bulbs, cut into fourths
1
head Boston lettuce, torn into bite-size pieces
1
jar (6 ounces) marinated artichoke hearts, drained
1/4
cup olive or vegetable oil
2
tablespoons lemon juice
1/2
teaspoon chopped fresh mint leaf or 1/8 teaspoon dried mint leaves
1/2
teaspoon chopped fresh sage leaves or 1/8 teaspoon dried sage leaves
1/2
teaspoon chopped fresh oregano leaves or 1/8 teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
garlic clove, finely chopped
Preparation
Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain. Rinse in cold water until chilled; drain.
Arrange radicchio leaves around edge of serving platter. Mix beans, capers, fennel, boston lettuce and artichoke hearts; place in center of radicchio-lined platter. Mix remaining ingredients; pour over salad.
