Anonymous Fri Oct 07 11:33:48 2005

2 new potatoes, cooked, 1/2-in. dice

3 basil leaves, shredded

2 tbsp. olive oil

1 tbsp. white wine vinegar

1/2 garlic clove, pared, minced

salt and pepper, to taste

1/2 Florence fennel bulbs

olive oil, as needed

1 (7-oz.) can artichoke hearts

4 oz. green beans, ends removed, blanched

1 red onion, pared, in rings

4 tomatoes, peeled, seeded

1/2 radicchio head

1/4 curly endive head

1 oz. corn salad

Place cooked potatoes in bowl. Combine basil, olive oil, vinegar, garlic, salt and pepper; sprinkle small amount over potatoes. Reserve. Rub fennel with olive oil; season with salt and pepper. Place in baking pan; bake at 350 degrees F until tender. Let cool; cut into strips. Add to potatoes. Add artichoke hearts, green beans, onions, and 1/4 of tomatoes; toss with remaining dressing. Arrange with remaining ingredients on salad plates.