Roasted Fennel, Green Bean, and Potato Crisps Salad

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Toss the fennel with olive oil and season with salt and pepper.

3. 3

   Place the fennel bulb on a baking sheet and roast for 45 minutes, or until tender and caramelized.

4. 4

   Remove the fennel from the oven and cool.

5. 5

   Julienne the fennel bulb.

6. 6

   Preheat the fryer to 350 degrees F.

7. 7

   Fry the potatoes for 2 to 3 minutes, or until crispy and golden brown.

8. 8

   Remove from the fryer and drain on a paper-lined plate.

9. 9

   Season with salt and pepper.

10. 10

    In a saute pan, heat the extra-virgin olive oil.

11. 11

    When the oil is hot, saute the fennel, green beans, and garlic together for 1 minute.

12. 12

    Season with salt and pepper.

13. 13

    In a mixing bowl, toss the Sauteed vegetables with the potato crisps.

14. 14

    Serve the salad warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.