Country Sweet Potato, Mushroom and Haricots Verts Salad (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
oil for frying |
1 large sweet potato, peeled and sliced paper-thin into chips |
4 ounces raw bacon, diced |
1/2 pound assorted exotic mushrooms, cleaned and sliced |
1 small red onion, julienne |
1/2 pound haricots verts, blanched |
2 teaspoons chopped garlic |
salt and pepper |
Directions:
1. Preheat the fryer. Place the sweet potato chips in the hot oil and fry until golden brown, about 3 to 4 minutes, stirring occasionally to prevent the chips from sticking together. In a large heated saute pan, add the bacon and render until crispy, about 6 minutes, stirring occasionally to prevent burning. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Add the onions, beans and garlic and continue to saute for 2 minutes. Season the mixture with salt and pepper. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with salt and pepper. In a mixing bowl, toss the sweet potato chips with the mushroom mixture.
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