Recipe for Roasted Fennel, Green Bean, and Potato Crisps Salad 
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Yield:
6
Ingredients:
Amount Ingredient
1 x Fennel bulb
2 tbl Olive oil
Salt to taste
Freshly-ground black pepper to taste
1/2 lb New potatoes sliced paper-thin
1 tbl Extra-virgin olive oil
1/2 lb Haricot vertes blanched
Instructions:
Instructions: Preheat the fryer. Preheat the oven to 425 degrees.

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.

This recipe yields 6 to 8 servings.

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