Roasted Fennel, Green Bean, and Potato Crisps Salad

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 haricot vert, blanched
2 teaspoons chopped garlic

Instructions

Preheat the fryer. 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. 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 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.

Yield: 6 to 8 servings