Roasted Fennel, Green Bean, And Potato Crisps Salad

Recipe Ingredients

1		Fennel bulb
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	New potatoes - sliced paper-thin
1 tablespoon	15ml	Extra-virgin olive oil
1/2 lb	227g / 8oz	Haricot vertes - blanched
2 teaspoons	10ml	Chopped garlic

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A05 broadcast 01-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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