Best 2 Salade Liégeoise Recipes

Salade liégeoise is a traditional Belgian salad originating from the Liège region in Wallonia. It is known for its unique combination of flavours and textures, featuring crunchy green beans, hearty potatoes, and salty lardons. Served as a warm salad, salade liégeoise is a popular dish during the colder months and is often paired with a hearty main course. In this article, we will explore the best recipes and variations of salade liégeoise, providing step-by-step instructions and tips to create this delicious and comforting dish.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

SALADE LIEGEOISE

Salade Liegeoise image

Provided by Bryan Miller

Categories side dish

Time 30m

Yield Serves 4

Number Of Ingredients 7

Ingredients

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

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the potatoes. They should be tender but still have a little bite to them.
Let the salad cool completely before serving. This will help the flavors to meld.
Be generous with the dressing. The dressing is what brings all the flavors of the salad together.
Serve the salad immediately. This is when it will be at its best.

Conclusion:

Salade liégeoise is a delicious and refreshing summer salad. It's easy to make and can be tailored to your own taste preferences. Whether you like it classic or with a few modern twists, this salad is sure to please everyone at your table.