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Roasted Fennel, Green Bean, And Potato Crisps
Salad
1
2
Fennel bulb
Tablespoon Olive oil
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
2
1
/2 Pound New potatoes; sliced paper−thin
Tablespoon Extra−virgin olive oil
/2 Pound Haricot vertes; blanched
Teaspoon Chopped garlic
/2 Fat; 0 Other Carbohydrates
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.
Roasted Fennel, Green Bean, And Potato Crisps Salad
517
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