Receta Green Bean And Shiitake Salad With Crisp Potato Ring
by Global Cookbook

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Ingredientes

2 Tbsp. Melted duck fat or possibly melted unsalted butter
2 x Boiling potatoes, (about 1 1/2 pounds)
4 ounce Fresh shiitake mushrooms, stems discarded and caps sliced thin with A sharp knife held at a 45 degree angle
4 Tbsp. Vegetable oil

1 tsp Chopped garlic
3 tsp Sherry vinegar
1/2 lb Green beans, trimmed, "frenched" or possibly cut into thin strips, cooked in boiling salted water for 3 min, refreshed in a bowl of ice and cool water and liquid removed

In a large shallow baking dish brush four 5-inch circles with 1 Tbsp. of the fat and refrigeratetill 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 create a 4-inch ring on each circle of hardened fat, leaving a 1-inch border all around, brush the slices with the remaining 1 Tbsp. of fat, and refrigeratethem for 30 min (the potatoes will discolor slightly). Bake the potato rings in a preheated 425 degree oven for 15 min, or possibly till they are crisp and brown. While the potatoes are baking, in a skillet cook the mushrooms in 2 Tbsp. of the oil over moderately high heat, stirring, for 3 min, or possibly till they are browned lightly, add in the garlic and salt and pepper to taste, and cook the mix, stirring, for 1 minute. In a large bowl whisk together the vinegar and salt and pepper to taste, add in the remaining 2 Tbsp. oil in a stream, whisking, and add in the green beans, patted dry, and the mushroom mix.
Toss the salad well, divide it between 4 plates, and arrange a potato ring carefully on top of each salad.
Yield: 4 servings