Salade Liégeoise Food

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SALADE LIEGEOISE



Salade Liegeoise image

This salad comes from the city and region of Liège, near the German-Dutch borders with Belgium.

Provided by Lynn Clay

Categories     Potato Salads

Time 40m

Number Of Ingredients 8

1 lb small new potatoes
1 lb green beans, fresh, cleaned and broke into 2 in pieces
8 oz bacon, cut into small pieces
1 onion, diced
1 Tbsp red wine vinegar
1 1/2 Tbsp apple cider vinegar
1 Tbsp olive oil, extra virgin
salt, to taste

Steps:

  • 1. Cook the potatoes in pan covered with water until just fork tender.
  • 2. Steam green beans until firm yet cooked.
  • 3. Heat olive oil in pan over medium heat. Add the onions and bacon. Continue cooking over medium heat until everything is cooked well, yet the onions retain their shape.
  • 4. Slice the cooked potatoes into nice sized pieces and put in a bowl. Add the drained green beans (string beans) and the bacon.
  • 5. Add the red wine vinegar to the pan and put on low heat for approximately 1 minute so the vinegar cleans the pan and mixes in with all the remaining grease and flavor. Use a spatula to scrape the vinegar mixture on top of your salad bowl. Add the fruit vinegar. Add a splash of oil and a pinch of salt and pepper. More vinegar or olive oil can be added for personal preference.
  • 6. Mix and Serve.

SALADE LIEGEOISE



Salade Liegeoise image

Provided by Bryan Miller

Categories     side dish

Time 30m

Yield Serves 4

Number Of Ingredients 7

1 pound green beans, trimmed and cut in half 3 large Maine or red potatoes (or 5 smaller ones)
1 large onion, chopped
Salt and pepper to taste
1/3 cup diced parsley
1/2 pound lardon (smoked pork, Canadian-style bacon or regular bacon that has not been presliced)
1/2 cup red wine vinegar
3 large Maine or red potatoes (or 5 smaller ones)

Steps:

  • Boil potatoes (with skins on) in lightly salted water until cooked through but still firm. Remove, peel and set aside. Boil green beans in salted water until just cooked but still firm. Drain well and place in warm serving bowl. Slice potatoes to about 1/4-inch thickness and place in bowl. Keep warm.
  • Cut lardon into small squares and cook in skillet over medium-high heat until crispy. Sprinkle lardon over salad, reserving 1/3 cup of cooking fat (there probably won't be more than that in pan). Pour fat over salad.
  • Place skillet back on burner and pour in vinegar (you can cut down on vinegar according to preference). Bring vinegar to boil while scraping bottom of pan, then pour over salad. Sprinkle onion and parsley over salad, season with salt and pepper, and toss well. Serve immediately.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 8 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 994 milligrams, Sugar 5 grams

SALADE LIéGEOISE



Salade Liégeoise image

Make and share this Salade Liégeoise recipe from Food.com.

Provided by Maiumlteacute G.

Categories     Potato

Time 50m

Yield 3 serving(s)

Number Of Ingredients 5

500 g French haricots vert
500 g potatoes
250 g bacon, chopped
2 onions, chopped
1 teaspoon butter

Steps:

  • Cook the beans.
  • Peel and slice the potatoes and boil them.
  • In a large pan, bake the chopped onions in butter until glazed.
  • Add the chopped bacon.
  • Finally add the beans and the potatoes to the onion-bacon mixture and bake for another 5 minutes on medium heat.

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