Roasted Fennel, Green Bean, and Potato Crisps Salad

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 fennel bulb
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/2 pound new potatoes, sliced paper-thin in chips
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound haricots verts, blanched
  • 2 teaspoons chopped garlic
Directions
  • 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.

  • Preheat the fryer to 350 degrees F.

  • 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 together 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.


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