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Roasted Vegetable Salad with Lemon and Olive Oil
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An unusual but very tasty combination of roasted vegetables.

Julee Rosso & Sheila Lukins from the Silver Palate Cookbook

Serves/Makes:4 portions

  • 2 fennel bulbs (about 1-1/4 lbs (.6 kg). total)
  • 1-1/2 lbs (.7 kg). small red new potatoes
  • 1-1/2 lbs (.7 kg). haricots verts (thin, tender green beans)
  • 2/3 cup (150 ml) olive oil
  • 1/4 cup (60 ml) lemon juice
  • 1/2 tsp (2 ml) coarse (kosher) salt
  • Freshly ground black pepper, to taste
  • Preheat the oven to 425 degrees (225 C.).
  • Cut the tops off the fennel, and then cut the bulbs into quarters.
  • Thinly slice the potatoes.
  • Snap the ends off the beans.
  • Combine the fennel, potatoes, oil, and lemon juice in a mixing bowl and toss well.
  • Spread the mixture (with the oil and lemon juice) out on a baking sheet, sprinkle with the coarse salt, and bake for 30 minutes.
  • Toss the beans with the cooked vegetables, and bake until lightly browned, 10 to 15 minutes. Sprinkle with pepper, and serve hot or at room temperature.
  • Viel Gluck (good luck) hope you enjoy
This cook book gives you the best recipes. These recipes aren't hard to follow either. They are very stylish, eye-appealing, and very good with a gourmet flare which sparks your creativity and leaves you feeling very proud of yourself when pleasing your guests.

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