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Title: Roasted Fennel, Green Bean, and Potato Crisps Salad Categories: None Yield: 1 Servings 1 Fennel bulb 2 tb Olive oil Salt and pepper 1/2 lb New potatoes; sliced -paper-thin in chips 1 tb Extra virgin olive oil 1/2 lb Haricot verte; blanched 2 ts 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 |