Instructions: Separate the endive and radicchio into leaves.

1. In 3-quart nonaluminum saucepan, heat water and salt to boiling over high heat. Meanwhile, remove and discard stem ends from beans. Add beans to boiling water; return to boiling and cook beans until just tender - about 5 minutes.

2. Meanwhile, trim artichokes: Snap off and discard tough outer green leaves, stopping at the point where the leaves are half green and half yellow. Cut each stem even with base; cut 1/2 inch off each top. Cut artichokes lengthwise in half. Cut out any interior leaves that are purple or pink.

3. With tongs, remove beans to colander; set aside to cool. Add artichokes and lemon juice to same water in which beans were cooked. Heat to boiling over high heat; cook artichokes until fork-tender - about 10 minutes.

Drain artichokes well; set aside to cool.

4. With very sharp knife, thinly slice foie gras crosswise. In large skillet, heat 1 teaspoon olive oil. Add foie gras slices and cook, turning once, until browned on outside and just cooked on inside - about 4 minutes in all.

5. To serve, arrange endive leaves, spoke-fashion, on 4 salad plates; divide radicchio and mixed greens among plates. Cut each artichoke half into 4 wedges; divide artichoke wedges and green beans among salads. Top salads with warm foie gras and basil sprigs, if desired, and serve immediately. Pass additional oil and the vinegar to drizzle over salad, if desired.

Note: Foie gras is available in gourmet butcher shops or by mail from and basil sprigs - protein: 13 grams; fat: 4 grams; carbohydrate: 16

Notes: A specialty of the restaurant Chez Aurore in the town of Maussanne, this salad is rich and filling enough to be a meal in itself.

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