This is one of my favorite meals of all time. I feel like we eat way too much meat, so this filling and flavorful salad is a great alternative for dinner. I begin by cutting a fennel bulb in half, tossing it in some olive oil with some salt and pepper and roasting it.
After it’s cooled, slice it and put it in a big bowl.
I gently steamed the green beans in my steamer until they are just cooked. No mushy green beans for me! Then I used my mandolin to thinly slice some peeled potatoes and fried them up until crispy.
Give the green beans, fennel and garlic a sauté then toss them all together. YUM!
Thanks to Emeril for a great dinner alternative!
Roasted Fennel, Green Bean, and Potato Crisps Salad
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
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.