Recipe courtesy of Emeril Lagasse
Print
Total:
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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Warm Dijon Potato Salad with Green Beans

Recipe courtesy of Dave Lieberman

Roasted Fennel Salad

Recipe courtesy of Laura Calder

Simple Green Bean Salad

Recipe courtesy of Alex Guarnaschelli

Green Bean Salad

Recipe courtesy of Ellie Krieger

Green Bean Salad

Recipe courtesy of Jamie Deen

Garlic Green Bean Salad

Recipe courtesy of Sunny Anderson

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

On TV

So Much Pretty Food Here