Green Bean And Shiitake Salad With Crisp Potato Ring
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
In a large shallow baking dish brush four 5-inch circles with 1 tablespoon of the fat and chill until it is hardened
2
Peel the potatoes into even cylindrical shapes and slice them paper thin crosswise, preferably using a mandoline
3
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)
4
Bake the potato rings in a preheated 425 degree oven for 15 minutes, or until they are crisp and brown
5
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
6
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
7
Toss the salad well, divide it between 4 plates, and arrange a potato ring carefully on top of each salad