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Country Sweet Potato, Mushroom And Haricots Verts Salad

  • Yield: 4 to 6 servings


  • Oil for frying
  • 1 large sweet potato, peeled and sliced paper-thin into chips
  • 4 ounces raw bacon, diced
  • 1/2 pound assorted exotic mushrooms, cleaned and sliced
  • 1 small red onion, julienne
  • 1/2 pound haricots verts, blanched
  • 2 teaspoons chopped garlic
  • Salt and pepper


  • 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.<br><br>