Roasted fennel, green bean, and potato crisps salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fennel bulb | |
| 2 | tablespoons | Olive oil |
| 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 |
Directions
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