Salads
Salade Liégeoise
Ingredients
- - 500 g Waxy potatoes (1 lb 2 oz)
- - 300 g Fine green beans, trimmed (10 oz)
- - 150 g Smoked bacon lardons (5 oz)
- - 2 Shallots, thinly sliced (2)
- - 30 ml Red wine vinegar (2 tbsp)
- - 20 ml Vegetable oil (4 tsp)
- - 10 g Fresh parsley, chopped (2 tbsp)
Method
- Boil the potatoes in salted water until just tender, about 15 minutes. Drain and slice while still warm.
- Blanch the green beans in boiling salted water for 4–5 minutes until tender but still bright green; drain.
- Fry the bacon lardons in a dry pan until crisp and golden, then remove with a slotted spoon, keeping the rendered fat in the pan.
- Add the shallots to the same pan and cook briefly in the bacon fat until just softened.
- Deglaze the pan with red wine vinegar, then whisk in the vegetable oil to make a warm dressing.
- Combine the warm potatoes, green beans and bacon in a large bowl, pour over the warm dressing, and toss gently.
- Scatter with parsley and serve immediately while still warm.
Introduction: A warm, satisfying salad from Liège combining green beans, waxy potatoes and crisp bacon lardons in a
sharp vinegar dressing.
Cultural Background: A warm, satisfying salad from Liège combining green beans, waxy potatoes and crisp bacon lardons in a
sharp vinegar dressing. It sits somewhere between a salad and a light main course, and is a firm favourite on
brasserie menus throughout Wallonia.
Tips: Slice the potatoes while still warm — they absorb the dressing far better than cold potatoes. Don't overcook the green beans; they should retain a slight bite.
Variations: Vegetarian version: omit bacon and use a splash of smoked paprika oil for depth instead. Add a soft poached egg on top for extra richness.
Vegetarian/Vegan: A vegetarian variation using smoked paprika oil in place of bacon is included above.
Storage: Best eaten fresh and warm; leftovers keep refrigerated for 1 day but are best served at room temperature.
Reheating: Not typically reheated; if desired, warm gently in a low oven for a few minutes.
Nutrition: Per serving: approx. 320 kcal, 11g protein, 16g fat, 32g carbohydrate, 4g sugar.
FAQs:
Q: Can I make this ahead?
A: It's best made just before serving, as the warm dressing and textures are part of its appeal.
Q: What potato variety works best?
A: A firm, waxy variety such as Charlotte holds its shape well when sliced warm.