| 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
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