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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.
In a mixing bowl, toss the Sauteed vegetables with the potato crisps. Serve the salad warm or at room temperature.