SALADE LIEGEOISE
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
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lucie drummond
[email protected]I'm not a big fan of salads, but this one is really good. The dressing is especially delicious.
Proshenjit Dey
[email protected]This salad is a great way to get your veggies in. It's also a good source of protein and fiber.
Subira Njama
[email protected]I made this salad for a potluck, and it was a huge success. Everyone loved it!
Vongani Wendy
[email protected]This salad is so easy to make, and it's a great way to use up leftover bacon. I also love that it can be served warm or cold.
Saleemahmedkhan Ahmedkhan
[email protected]I've made this salad several times now, and it's always a hit. My friends and family love it!
Hamid Abasi
[email protected]This salad is a classic for a reason! It's simple to make, but the flavors are so complex and delicious. I especially love the combination of the sweet and sour dressing with the salty bacon and bitter greens.