Yield: 4 servings
|½ cup||Olive oil|
|5 mediums||Garlic cloves, pressed|
|1 tablespoon||Dried thyme, crumbled|
|1 tablespoon||Dried basil, crumbled|
|½ tablespoon||(scant) dried red pepper flakes|
|2 pounds||Mushrooms, quartered|
|¼ cup||White wine vinegar|
|½ tablespoon||Freshly ground pepper|
|2 \N||14 3/4-oz jars marinated artichoke hearts, drained (6 T marinade reserved), halved|
|2 \N||14-oz cans hearts of palm, drained, tough fibers removed, cut into 1/2-inch thick slices|
|1 pounds||Smoked turkey, cut into 1/2-inch dice|
|\N \N||Chive Mayonnaise (see separate recipe)|
|1 small||Head radicchio,* cut julienne|
|2 \N||Heads Belgian endive, cut julienne|
|¾ pounds||Smoked turkey, cut into thin slices|
|\N \N||Belgian endive leaves 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 ¼ 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