Name: Roasted Fennel, Green Bean, and Potato Crisps Salad
Ingredients: 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

Increasingly our world is short on thinking and long on experience. Mix this with inner turmoil and a desperate need for answers from some higher source, along with the infiltration of eastern religions, and you can easily see why the mystical aspects of our culture are so predominant. Our generation would certainly far rather load all of their information in a computer and forget the agony on thinking, especially thinking biblically.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <molony@scsn.net> on Feb 22, 1998

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”