Title: Salad Platter
Categories: Salad Ethnic
Yield: 6 Servings

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

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

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