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Bouneschlaat: recipe illustration
Salads & starters

Bouneschlaat

A warm salad of cooked green beans dressed in a vinaigrette of bacon and onion. This traditional Luxembourgish dish is served as a starter or side, often in late spring and summer.

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Ingredients

Ingredients

Vinaigrette

Spices & seasoning

Optional extras

On the side

Nutrition facts

221 kcal per serving

Protein
9.5 g
Carbohydrates
10.8 g
of which sugars
8.7 g
Fat
14.2 g
of which saturated fat
3.3 g
Fiber
5.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Top and tail the green beans and remove the strings. Cook them for 15 to 20 minutes in boiling salted water, until tender but still crisp.
  2. Reserve 2 tablespoons of the cooking water, then drain the beans and plunge them into cold water to stop the cooking.
  3. Fry the lardons in a dry pan until golden. Add the sliced onion and cook for 3 minutes.
  4. Deglaze with the vinegar, then take off the heat.
  5. Add the mustard, sugar, salt, pepper and the reserved cooking water, then whisk in the oil.
  6. Drain the beans thoroughly and arrange them in a dish.
  7. Pour the hot vinaigrette over the beans, toss gently and sprinkle with parsley before serving warm.

Variations and tips

Vegetarian version. Replace the bacon with sautéed mushrooms and use walnut oil for the vinaigrette.

Using what's available here. Frozen green beans work very well; just cook them a few minutes less.

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Original Ecomely recipe.