Roasted Fennel, Green Bean, And Potato Crisps Salad
Instructions:
- 1 Fennel bulb
- 2 Tablespoon Olive oil
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1/2 Pound New potatoes; sliced paper−thin
- 1 Tablespoon Extra−virgin olive oil
- 1/2 Pound Haricot vertes; blanched
- 2 Teaspoon Chopped garlic
- 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.