Country Sweet Potato, Mushroom, And Haricots Verts Salad

Recipe Ingredients

		Oil - for frying
1		Sweet potato - peeled, and sliced (large)
		Paper-thin into chips
4 oz	113g	Raw bacon - diced
1/2 lb	227g / 8oz	Assorted exotic mushrooms - cleaned, sliced
1 lb	454g / 16oz	Red onion - julienned (small)
1/2 lb	227g / 8oz	Haricots verts - blanched
2 teaspoons	10ml	Vhopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the fryer. Place the sweet potato chips in the hot oil and fry until golden brown, about 3 to 4 minutes, stirring occasionally to prevent the chips from sticking together.

In a large heated saute pan, add the bacon and render until crispy, about 6 minutes, stirring occasionally to prevent burning. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Add the onions, beans and garlic and continue to saute for 2 minutes. Season the mixture with salt and pepper.

Remove the chips from the oil and drain on a paper-lined plate. Season the chips with salt and pepper. In a mixing bowl, toss the sweet potato chips with the mushroom mixture.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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