Recipe - La Salade Souleiado Chez Aurore (Provence)

3 cup Water
One fourth teaspoon Salt
One half pound Slender green beans OR
haricots verts
4 Baby artichokes 23oz each
1 tablespoon Lemon juice
One half pound Fresh foie gras; optional
1 teaspoon Extravirgin olive oil
2 md Heads Belgian endive
1 small Head radicchio
3 cup Mixed salad greens

OPTIONS
Basil sprigs
Extravirgin olive oil
Aged red or whitewine
vinegar

Separate the endive and radicchio into leaves.

1. In 3quart 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.

2. 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 One half inch off each top. Cut
artichokes lengthwise in half. Cut out any interior leaves that are purple
or pink.

3. 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 forktender about 10 minutes.
Drain artichokes well; set aside to cool.

4. 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.

5. To serve, arrange endive leaves, spokefashion, 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, 399419 St. Pauls Ave., Jersey City, NJ 07306; (800) 3278246.

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
1998Mar25

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 1998Mar

Recipe by: Homearts online : Provencial Chefs

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 27,
1998