Best Green Beans Potatoes And Bacon Salad From Liege Recipes

LIEGE STYLE SALAD

Liege Style Salad image

This hearty salad is typical from the Liege region in Belgium. It can be made with canned beans and pre-cooked bacon strips but the fresh version is way healthier and tastier. Can be served cold as well.

Provided by SunFlower

Categories Salad Potato Salad Recipes No Mayo

Time 45m

Yield 12

Number Of Ingredients 6

Ingredients

2 pounds potatoes, peeled and cubed
2 pounds fresh green beans, trimmed and snapped into 1 1/2 inch pieces
1 pound thick cut bacon
3 small onions, sliced
2 cups balsamic vinegar
salt and pepper to taste

Steps:

Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain.
Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.
In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 288 calories, Carbohydrate 26.7 g, Cholesterol 25.7 mg, Fat 17.3 g, Fiber 4.5 g, Protein 7.6 g, SaturatedFat 5.7 g, Sodium 335.2 mg, Sugar 8.3 g

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

Ingredients

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.

GREEN BEANS, POTATOES AND BACON SALAD FROM LIEGE

Green Beans, Potatoes and Bacon Salad from Liege image

Make and share this Green Beans, Potatoes and Bacon Salad from Liege recipe from Food.com.

Provided by LikeItLoveIt

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/8 lbs green beans
3 large potatoes
4 ounces smoked streaky bacon, in one piece
1/2 ounce butter
1 tablespoon chopped parsley
1 tablespoon chopped spring onion
1 teaspoon red wine vinegar

Steps:

Trim and wash the beans and cook them in boiling, salted water.
They must remain firm.
At the same time, cook the potatoes in their skins in boiling salted water.
While the vegetables are cooking, dice the bacon and fry in 15 g- 1/2 oz.
butter until it changes color.
When the potatoes are cooked, peel them and cut them into rounds.
Drain the beans.
Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot.
Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably.
Pour over the salad, and serve warm.