Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Dijon 10 oz Frozen artichoke hearts
2 tb Red wine vinegar 2 ea Lemons, juiced
3 tb Olive oil 1 ea English cucumber, sliced
2 ea Garlic cloves, minced -- lightly salted
1/4 c Parsley, minced 2 ea Heads Boston or Bibb lettuce
1 tb Basil, minced -- washed drained
1/2 ts Oregano 1 bn Radishes, washed trimmed
Salt pepper 1 lg Celery heart, cut into spear
2 md Red onions, thinly sliced 16 oz White beans, cooked
1 lb Tiny red potatoes 4 oz Nicoise olives
1/2 lb Haricots verts, chopped

In a small bowl, whisk together the mustard, vinegar, 2 tb olive oil,
garlic, parsley, basil, oregano, salt pepper. Stir in red onions
sert aside to marinate.

Cover potatoes with lightly salted water boil for 20 minutes, or
until just tender. Plunge into cold water. Drain let cool. Slice
fan out on a plate. Drizzle with remaining olive oil sprinkle
with salt pepper.

Bring a large pot of salted water to a boil cook haricots verts for
3 to 8 minutes, till *al dente*. Drain plunge cold water. Drain.

Cook artichoke hearts according to package directions, adding lemon
halves half of the juice to the water. Drain, plunge in cold water
drain.

Line 6 or 8 dinner plates with lettuce leaves. Arrange marinted
onions in an attractive pattern. Repeat with the remaining
vegetables beans. Just before serving, spoon leftover marinade over
the salad.

"Veggie Life" September, 1994
Submitted By MICHELLE BRUCE On 02-05-95

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