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
1/2 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.
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