FBD

Country Sweet Potato, Mushroom, And Haricots Verts Salad

A warm salad of crispy paper-thin sweet potato chips tossed with rendered bacon, sautéed exotic mushrooms, red onion, blanched haricots verts, and garlic.

AmericanPorkIntermediate20 minBy Northstar

Ingredients

Servings
6
  • 1 each large sweet potato, peeled and sliced paper-thin into chips
  • 4 oz raw bacon, diced
  • 0.5 lb assorted exotic mushrooms, cleaned and sliced
  • 1 each small red onion, julienned
  • 0.5 lb haricots verts, blanched
  • 2 tsp chopped garlic

Instructions

  1. 1

    Preheat fryer. Fry sweet potato chips in hot oil until golden brown, 3-4 minutes, stirring occasionally. Drain on paper towels and season with salt and pepper.

  2. 2

    In a large heated sauté pan, render bacon until crispy, about 6 minutes. Add mushrooms and sauté 2-3 minutes until they begin to wilt.

  3. 3

    Add onions, haricots verts, and garlic. Continue to sauté 2 minutes. Season with salt and pepper.

  4. 4

    In a large mixing bowl, toss the sweet potato chips with the mushroom-bacon mixture. Serve immediately.

Tags

salademerilmushroomamericansweet-potatoharicots-vertswarm-salad