Recipe courtesy of Emeril Lagasse
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.

IDEAS YOU'LL LOVE

Warm Dijon Potato Salad with Green Beans

Recipe courtesy of Dave Lieberman

Roasted Fennel Salad

Recipe courtesy of Laura Calder

Green Bean Salad

Recipe courtesy of Ellie Krieger

Simple Green Bean Salad

Recipe courtesy of Alex Guarnaschelli

Garlic Green Bean Salad

Recipe courtesy of Sunny Anderson

Green Bean Salad

Recipe courtesy of Jamie Deen

Roasted Fennel with Oranges and Greens

Recipe courtesy of Laura Vitale

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here