Italian Salad

Cuisine: Italian

Category: vegetable

Servings: 6


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.

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