Salade Liégeoise

Elenor Craig

Salade Liégeoise is a classic Belgian dish, a rustic yet elegant blend of flavors reflective of the Liege region. This warm potato and green bean salad is renowned for its hearty ingredients and subtle vinegar dressing, making it both comforting and sophisticated. Ideal for cooler months, it also showcases how simple preparations can result in complex flavors that captivate the palate.

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Prep Time 20

Cook Time 30

Total Time 50

Course Salad

Cuisine Other European

Servings people

Calories 383 kcal

Equipment

Large Pot
Sauté pan
Mixing bowl

Ingredients

Main Ingredients

500 g baby potatoes halved, preferably new potatoes
250 g green beans trimmed
150 g lardons smoked bacon strips cut into matchsticks
1 large onion thinly sliced
30 ml vinegar red wine vinegar or cider vinegar
45 ml olive oil
5 g Dijon mustard
1 pinch salt to taste
1 pinch black pepper freshly ground, to taste

Garnish

4 g parsley fresh, finely chopped

Instructions

Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 15 minutes until tender. Drain and set aside.
While the potatoes cook, stir the green beans into another pot of boiling salted water. Cook for 5 minutes, then immerse in icy water to maintain their vibrant green color and crisp texture. Drain and set aside.
In a sauté pan over medium heat, cook the lardons until crispy, about 5–7 minutes. Remove and drain on paper towels, leaving the drippings in the pan.
In the same pan with the lardon drippings, add the sliced onion and sauté gently until translucent and sweetly aromatic, roughly 5 minutes. Incorporate vinegar, olive oil, and Dijon mustard, whisking to create a warm dressing.
In a large mixing bowl, combine potatoes, green beans, and lardons. Drizzle the warm dressing over the top, tossing gently to coat. Season with salt and black pepper to taste.
Garnish with freshly chopped parsley before serving. For a refined touch, serve in warmed shallow bowls.

Notes

For a vegetarian twist, substitute lardons with smoked tofu.
To enhance flavors, try roasting the potatoes instead of boiling them.

Nutrition

Calories: 383kcalCarbohydrates: 30gProtein: 9gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 25mgSodium: 285mgPotassium: 813mgFiber: 5gSugar: 5gVitamin A: 452IUVitamin C: 35mgCalcium: 51mgIron: 2mg

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