Roasted fennel, green bean & potato crisps salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | fennel bulb | |
| 2.00 | tablespoon | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ½ | pounds | new potatoes; sliced paper-thin |
| 1.00 | tablespoon | extra-virgin olive oil |
| ½ | pounds | haricot vertes; blanched |
| 2.00 | teaspoon | chopped garlic |
Directions
Preheat the fryer. Preheat the oven to 425 degrees. 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 saute pan, heat the extra-virgin olive oil. When the oil is hot, saute the fennel, green beans and garlic for 1 minute. Season with salt and pepper. In a mixing bowl, toss the sauteed vegetables with the potato crisps. Serve the salad warm or at room temperature. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A05 broadcast 01-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-22-1997
Recipe by: Emeril Lagasse
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