Recipe - Roasted Fennel Green Bean And Potato Crisps Salad

1 Fennel bulb
2 tablespoon Olive oil
Salt and pepper
One half pound New potatoes; cut or sliced up
paperthin in chips
1 tablespoon Extra virgin olive oil
One half pound Haricot verte; blanched
2 teaspoon 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 paperlined 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: 68 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998