Roasted Fennel, Green Bean, And Potato Crisps Salad
A warm or room-temperature salad of caramelized roasted fennel, sautéed haricots verts, and crispy fried potato slices—simple, elegant, and full of flavor.
Ingredients
- 1 bulb fennel, trimmed
- 2 tbsp olive oil
- 0.5 lb new potatoes, sliced paper-thin
- 1 tbsp extra-virgin olive oil
- 0.5 lb haricots verts (thin green beans), blanched
- 2 tsp chopped garlic
Instructions
- 1
Preheat oven to 425°F. Preheat a deep fryer to 350°F.
- 2
Toss the fennel bulb with olive oil, season with salt and pepper. Place on a baking sheet and roast for 45 minutes until tender and caramelized.
- 3
Remove and cool. Julienne the roasted fennel.
- 4
Fry the paper-thin potato slices for 2–3 minutes until crispy and golden. Drain on paper towels and season with salt and pepper.
- 5
In a sauté pan, heat extra-virgin olive oil. Sauté fennel, green beans, and garlic for 1 minute. Season with salt and pepper.
- 6
In a mixing bowl, toss the sautéed vegetables with the potato crisps. Serve warm or at room temperature.