EMERIL LIVE SHOW #EMIA05 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: 6-8 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (712g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 187 (72%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 277.8mg||10 %|
|Potassium 985.8mg||26 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 11.1g|
|Protein 3.2g||5 %|
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Calories per serving: 258
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