Green Bean-Fennel Salad with Fresh Herbs

 

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

• 1 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.
• 2 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.