Green bean and shiitake salad with crisp potato ring

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Melted duck fat or melted unsalted butter
2 Boiling potatoes; (about 1 1/2 pounds)
4 ounces Fresh shiitake mushrooms; stems discarded and
; caps sliced thin
; with
A sharp knife held at a 45 degree angle
4 tablespoons Vegetable oil
1 teaspoon Minced garlic
3 teaspoons Sherry vinegar
½ pounds Green beans; trimmed, \"frenched\"
; or cut into thin
; strips, cooked in
; boiling salted
; water for 3
; minutes, refreshed
; in a bowl of ice
; and cold water and
; drained

Directions

In a large shallow baking dish brush four 5-inch circles with 1 tablespoon of the fat and chill until it is hardened. Peel the potatoes into even cylindrical shapes and slice them paper thin crosswise, preferably using a mandoline. In the bottom of the baking dish arrange the potato slices, overlapping, to form a 4-inch ring on each circle of hardened fat, leaving a 1-inch border all around, brush the slices with the remaining 1 tablespoon of fat, and chill them for 30 minutes (the potatoes will discolor slightly). Bake the potato rings in a preheated 425 degree oven for 15 minutes, or until they are crisp and brown. While the potatoes are baking, in a skillet cook the mushrooms in 2 tablespoons of the oil over moderately high heat, stirring, for 3 minutes, or until they are browned lightly, add the garlic and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. In a large bowl whisk together the vinegar and salt and pepper to taste, add the remaining 2 tablespoons oil in a stream, whisking, and add the green beans, patted dry, and the mushroom mixture.

Toss the salad well, divide it between 4 plates, and arrange a potato ring carefully on top of each salad. Yield: 4 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9180 Converted by MM_Buster v2.0l.

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