Salade Liégeoise is a beloved classic from Belgium, offering a warm and hearty experience perfect for a main course or a substantial side dish. This traditional salad combines tender potatoes, vibrant green beans, and crispy smoked bacon, all elegantly enveloped in a warm vinaigrette crafted from rendered bacon fat, vinegar, and bouillon. Prepare to indulge in a delightful blend of textures and flavors with this comforting recipe.
Ingredients
🥔 500g Firm Potatoes, peeled and diced
🫘 500g Fresh Green Beans, trimmed
🥓 200g Smoked Bacon, sliced and diced
🍷 2 tbsp Red Wine Vinegar
💧 50ml Water
🧂 1 tsp Meat Bouillon, cube or powder
🧂 1 tsp Salt
🌶️ 1 tsp Ground Pepper
Instructions
1- Cook the Green Beans:
- In a large cooking pot, bring water to a boil. Add the green beans and cook for 20 minutes.
- Drain using a metal colander and transfer immediately to a bowl of ice water to halt the cooking process and retain the beans' vibrant color. Set them aside.
2- Prepare the Potatoes:
- Refill the pot with fresh water and bring to a boil. Add the diced potatoes.
- Cook for about 15 minutes until they are fork-tender. Once cooked, drain the potatoes.
3- Cook the Bacon:
- Return the empty pot to the heat, and add the diced smoked bacon.
- Cook on medium heat until the bacon becomes crispy, approximately 5-7 minutes, allowing the fat to render.
4- Create the Warm Vinaigrette:
- Add 2 tablespoons of red wine vinegar to the crispy bacon in the pot.
- Stir in the water and meat bouillon, mixing thoroughly until combined.
5- Combine Ingredients:
- Gently add the drained potatoes to the pot with the bacon and dressing.
- Follow with the green beans, drained from the ice bath. Mix all the ingredients gently to ensure everything is well combined and coated.
6- Season:
- Season generously with salt and freshly ground pepper.
- Mix once more before serving to distribute flavors evenly.
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Total Time: 45-55 minutes
Servings: 4
Calories per Serving: 350
Proteins: 12g
Fats: 18g
Carbohydrates: 35g
Equipment:
- Large Cooking Pot
- Metal Colander
- Large Glass Bowl for ice bath
- Chef's Knife & Wooden Cutting Board
- Wooden Spoon
- Measuring Cup
- Pepper Grinder
- Cooktop
Cooking Tips
- Use an ice bath for the green beans to maintain their color and texture.
- Choose firm potatoes, such as waxy varieties, to hold their shape well after cooking.
- Take advantage of the rendered bacon fat for a flavorful vinaigrette base.
Hashtags
#belgiansalad #warmvinaigrette #bacon #greenbeans #potatoes #comfortfood #classicrecipe
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Salade Liégeoise
