Country sweet potato, mushroom & haricots verts salad

4 servings

Ingredients

Quantity Ingredient
1 oil; for frying
1.00 large sweet potato; peeled, and sliced
1 paper-thin into chips
4.00 ounce raw bacon; diced
½ pounds assorted exotic mushrooms; cleaned, sliced
1.00 small red onion; julienned
½ pounds haricots verts; blanched
2.00 teaspoon vhopped garlic
1 salt; to taste
1 freshly-ground black pepper; to taste

Directions

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. This recipe yields 4 to 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-20-1997

Recipe by: Emeril Lagasse

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