Roasted Fennel, Green Bean, And Potato Crisps Salad

The image of God in man…means that God made human beings, both male and female, to be created and finite representations (images of God) of God’s own nature, that in relationship with Him and each other, they might be His representatives (imaging God) in carrying out the responsibilities He has given to them. In this sense, we are images of God in order to image God and His purposes in the ordering of our lives and carrying out of our God-given responsibilities.

Bruce Ware

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1		Fennel bulb
2	T	Olive oil
		Salt and pepper
1/2	lb	New potatoes, sliced
		paper-thin in chips
1	T	Extra virgin olive oil
1/2	lb	Haricot verte, blanched
2	t	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 sauted 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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 267 Calories From Fat: 246 Total Fat: 27.9g Cholesterol: 0mg Sodium: 6.6mg Potassium: 121mg Carbohydrates: 4.9g Fiber: 2.4g Sugar: <1g Protein: 1.3g