Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Olive oil -drained, tough fibers
5 md Garlic cloves, pressed -removed, cut into 1/2-inch
1 tb Dried thyme, crumbled -thick slices
1 tb Dried basil, crumbled 1 lb Smoked turkey, cut into
1/2 tb (scant) dried red pepper -1/2-inch dice
-flakes Chive Mayonnaise (see
2 lb Mushrooms, quartered -separate recipe)
1/4 c White wine vinegar 1 sm Head radicchio,* cut
3/4 tb Salt -julienne
1/2 tb Freshly ground pepper 2 Heads Belgian endive, cut
2 14 3/4-oz jars marinated -julienne
-artichoke hearts, drained 3/4 lb Smoked turkey, cut into
-(6 T marinade reserved), -thin slices
-halved Belgian endive leaves
2 14-oz cans hearts of palm, -4-inch-long chive tops

Heat oil in heavy Dutch oven over medium-high heat. Add garlic, thyme,
basil and pepper flakes and saute 2 minutes. Add mushrooms, vinegar,
salt and pepper. Pour reserved art1 choke marinade over and toss
well. Reduce heat to medium. Cover and cook until mushrooms are
almost tender, about 4 minutes. Transfer mixture to medium bowl. Add
artichokes and hearts of palm and toss gently. Let stand 1 hour at
room temperature. (Can be prepared 2 days ahead. Cover and
refrigerate. Bring to room temperature before continuing.)

Drain salad thoroughly in colander or sieve. Return to bowl. Add diced
turkey and all but 1/4 C mayonnaise. Toss well. Adjust seasoning.

Arrange radicchio around edge on half of each plate. Arrange endive
julienne around edge on other half of each plate. Mound salad in
center. Drape turkey slices over salads. Top each with dollop of
remaining mayonnaise. Garnish with endive leaves and chives.

*A bright red and white Italian chicory that grows in small, round,
and long, tapered heads. Available at specialty foods stores and some
supermarkets.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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