Salads
Salade liégeoise (Belgian warm bean and potato salad)
A warm salad from Liège: green beans and potatoes tossed with crispy bacon, onion and a hot vinegar dressing made in the bacon pan.
- 40 min15 prep · 25 cook
- MediumDifficulty
- 400 kcalper serving
Ingredients
4 servings
- Waxy potatoes600 g
- Green beans500 g
- Smoked bacon lardons200 g
- Onion1
- Red wine vinegar3 tbsp
- Olive oil1 tbsp
- Fresh parsley10 g
- Saltto taste
- Black pepperto taste
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Steps
- 1
Boil the potatoes in salted water until tender, then peel if you like and cut into thick slices.
- 2
Cook the trimmed green beans in salted boiling water until tender but still bright green, then drain.
- 3
Fry the lardons in the oil until crisp. Add the chopped onion and soften it.
- 4
Pour in the vinegar, let it bubble for a few seconds and season with pepper.
- 5
Tip the warm potatoes and beans into the pan, toss to coat and sprinkle with parsley. Serve warm.
Tips and questions
- Should it be served warm or cold?
- Warm is traditional: the hot vinegar dressing is absorbed by the potatoes and beans.
- Can I make it vegetarian?
- Skip the bacon, fry the onion in butter and add a pinch of smoked paprika for depth.
- What is it served with?
- In Liège it often comes with boulets (meatballs), a fried egg or sausages.
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