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Liège salad: photo of the dish
Illustrative photo: Wikimedia Commons — CC BY-SA 3.0, Wikimedia Commons
Salads & starters

Liège salad

A warm salad of green beans and potatoes, dressed with a hot vinaigrette of bacon, onions and vinegar. A speciality of Liège, it is eaten as a starter or a light main, ideally lukewarm.

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Ingredients

Ingredients

Vinaigrette

Spices & seasoning

Optional extras

Nutrition facts

322 kcal per serving

Protein
12.8 g
Carbohydrates
27.5 g
of which sugars
6.6 g
Fat
16.2 g
of which saturated fat
3.9 g
Fiber
6.4 g

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

Instructions

  1. Peel the potatoes, cut them into large cubes and cook them for 15 minutes in salted boiling water.
  2. Top and tail the green beans and cook them for 8 to 10 minutes in salted boiling water, until tender but still with a bite.
  3. Meanwhile, dry-fry the lardons in a pan until golden, then remove them.
  4. Finely slice the onion and fry it in the bacon fat for 3 minutes.
  5. Add the oil, mustard and vinegar to the pan, then heat for 30 seconds, stirring.
  6. Drain the vegetables and toss them in a bowl with the lardons and the hot dressing.
  7. Sprinkle with parsley and serve lukewarm.

Variations and tips

Vegetarian version. Replace the lardons with button mushrooms sautéed in olive oil and add a drop of liquid smoke.

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Original Ecomely recipe.