A classic, hearty dish from Belgian cuisine: baby potatoes, bacon, green beans, egg and a tasty vinaigrette. Lovely as a lunch or light meal, with fresh bread.
Liège salad (Salade liégeoise)
Region: Liège
Liège salad (Salade liégeoise)
Region: Liège
Method
01
Vinaigrette
Mix the mustard with the honey. Add the white wine vinegar and sunflower oil and season with pepper and salt. Stir until smooth and mix in the finely chopped parsley.
02
Fry the bacon
Heat a large pan and fry the bacon strips until crisp over a medium heat.
03
Boil the baby potatoes
Boil the baby potatoes until tender in salted water. Drain and leave to dry for a moment.
04
Boil the eggs
Prick a small hole in the rounded end of each egg (prevents cracking). Boil for 8 minutes, rinse in iced water, peel and cut into wedges.
05
Haricots verts
Trim the ends. Boil for 2 minutes in salted water, drain and plunge into iced water to keep the green colour.
06
Mix
Cut the tomato and onion into brunoise. Put them in a bowl with the bacon, baby potatoes and haricots verts, pour the vinaigrette over and stir gently.
07
Serve
Divide the lukewarm salad between deep plates and finish with the egg wedges and a little extra parsley.
Tips & notes
Best lukewarm, but cold works too. Serve with fresh bread. Preferably use real honey from a beekeeper for the fullest flavour. Best eaten fresh; keep the dressing separate if you prepare ahead, so the lettuce doesn’t go limp.
Variations
- Replace the bacon strips with smoked bacon cubes for a deeper smoky touch.
- Serve lukewarm rather than cold for the authentic Liège bistro style.
Contains:
Eggs
Mustard
Sulphites
| Calories | 637 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 55 g |
| Fat | 29 g |
| Fibre | 7 g |
Estimated values, calculated from standard nutritional values per ingredient.
