Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Fennel bulb |
2 tablespoons | Olive oil |
\N \N | Salt and pepper |
½ pounds | New potatoes; sliced paper-thin in chips |
1 tablespoon | Extra virgin olive oil |
½ pounds | Haricot verte; blanched |
2 teaspoons | Chopped garlic |
EMERIL LIVE SHOW #EMIA05
Preheat the fryer. Preheat the oven to 425 degrees F. Toss the fennel with olive oil and season with salt and pepper. Place the fennel bulb on a baking sheet and roast for 45 minutes, or until tender and caramelized.
Remove the fennel from the oven and cool. Julienne the fennel bulb. Fry the potatoes for 2 to 3 minutes, or until crispy and golden brown. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper. In a saut pan, heat the extra virgin olive oil. When the oil is hot, saut the fennel, green beans and garlic for 1 minute. Season with salt and pepper. In a mixing bowl, toss the sauted vegetables with the potato crisps. Serve the salad warm or at room temperature.
Yield: 6-8 servings
Posted to recipelu-digest by molony <molony@...> on Feb 22, 1998