Country sweet potato, mushroom and haricots verts salad

Yield: 4 servings

Measure Ingredient
\N \N Oil for frying
1 large Sweet potato, peeled and
\N \N Sliced paper-thin into
\N \N Chips
4 ounces Raw bacon, diced
½ pounds Assorted exotic mushrooms,
\N \N Cleaned and sliced
1 small Red onion, julienne
½ pounds Haricots verts, blanched
2 teaspoons Chopped garlic
\N \N Salt and pepper

Preheat the fryer. Place the sweet potato chips in the hot oil and fry until golden brown, about 3 to 4 minutes, stirring occasionally to prevent the chips from sticking together. In a large heated saute pan, add the bacon and render until crispy, about 6 minutes, stirring occasionally to prevent burning. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Add the onions, beans and garlic and continue to saute for 2 minutes. Season the mixture with salt and pepper. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with salt and pepper. In a mixing bowl, toss the sweet potato chips with the mushroom mixture.

Yield: 4 to 6 servings


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