Recipe - Country Sweet Potato Mushroom And Haricots Verts Salad

Oil; for frying
1 lg Sweet potato; peeled, and
cut or sliced up paperthin into
chips
4 ounce Raw bacon; minced
One half pound Assorted exotic mushrooms;
cleaned, cut or sliced up
1 small Red onion; julienned
One half pound Haricots verts; blanched
2 teaspoon Vhopped garlic
Salt; to taste
Freshlyground black pepper;
to taste

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 paperlined 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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A61 broadcast 11191997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11201997

Recipe by: Emeril Lagasse