Roasted fennel, green bean, and potato crisps salad

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 saut‚ed 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

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