Best Liege Salad Recipes

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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

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.

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

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

LIEGE SALAD



Liege Salad image

Belgian Name = Salade Liegoise While browsing recipes for Zaar World Tour II, I've been amazed to find that what I consider everyday Texas fare is actually considered international food. This is yet another example of a dish I've eaten for years without knowing of it's Belgian origin.

Provided by SusieQusie

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium potatoes
1 lb fresh green beans
salt
1 tablespoon butter
5 slices lean smoked bacon, diced
2 tablespoons red wine vinegar
1 tablespoon freshly chopped parsley
1 tablespoon chopped spring onion

Steps:

  • Place the potatoes in a large saucepan of salted water, bring to the boil and cook for 15-20 minutes or until cooked through.
  • Place the beans in a large saucepan, cover with cold water and season with salt. Bring to the boil then reduce the heat and simmer for 5-8 minutes or until just tender.
  • Meanwhile, heat the butter in a frying pan, add the bacon and fry for 5 minutes or until crisp, turning from time to time.
  • Add the wine vinegar to the frying pan and boil rapidly, scraping up any bits of bacon. Continue to boil until reduced by 2/3rds.
  • Drain the cooked potatoes then peel them and cut them into slices.
  • Drain the beans and arrange in a salad bowl.
  • Place the potatoes around the outsides, sprinkle with the chopped parsley and spring onions then pour the diced bacon together with the vinegar over the top.
  • Serve warm.

Nutrition Facts : Calories 279.6, Fat 7.4, SaturatedFat 3.3, Cholesterol 18.6, Sodium 271.8, Carbohydrate 45.6, Fiber 8.6, Sugar 3.3, Protein 10.2

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