Salade liegeoise is often called potée liégeoise in the French speaking side of Belgium, but’s it’s the same salad. It makes sense though because this salad originally comes from the Belgian city of Liege. Have you ever heard of Liege before?
True, this salade Liegeoise does sound a bit like the French salade Niçoise from the mediterranean city of Nice. But that is a different dish that contains green beans, potatoes, tomatoes, canned tuna, anchovies and olives!
So what goes into this salad?
Well this chunky lukewarm salad consists of crunchy pan fried bits of bacon, cooked or steamed green beans, chopped raw onion and boiled or steamed potatoes. Hard boiled eggs are also often added. And if you want to make it an extra fancy salad, you can even make poached eggs to go with it!
Finish this crunchy vegetable salad off with a drizzle of that homemade and easy to make vinaigrette dressing. Serve it lukewarm… It’s great for lunch or a quick summer dinner!
Like I mentioned before, you can serve this salad lukewarm. I love to freshly steam the green beans and potatoes first (even the eggs) and immediately chop them up while they are still warm. This salad from Liege is delicious when it is still lukewarm. I love the clash between the warm vegetables, crispy bacon and the raw crunchy onion vinaigrette.
But it goes without saying that you can of course also use leftover cooked green beans and potatoes from last night’s dinner for instance. Just turn them into a lovely cold lunch salad like this one! You can even take it with you in your lunchbox to work or to school!
- 12,5 oz potatoes (350 g)
- 7 oz green beans (200 g)
- 2 hard-boiled eggs peeled and sliced
- 4,5 oz salted bacon (125 g), sliced
- 2 tbsp onion chopped
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp strong mustard
- 2 tbsp fresh parsley chopped
Scrub the potatoes well, don't peel them. Chop them up into bite-size pieces if necessary. Transfer the potatoes to a large pan and add a generous amount of water and a pinch of salt.
Place the pan over high heat until boiling. Cook the potatoes until tender and then remove them using a slotted spoon. Keep the potatoes at room temperature. Trim and clean the green beans. Add them to the pan of hot water you boiled the potatoes in.
Cook the green beans until nearly tender (keep them crunchy). Strain and refresh them immediately under cold running tap water to stop the cooking process.
- Add the bacon to a large non-stick pan and place it over medium heat.
Cook the bacon for a couple of minutes until cooked through. Then take the pan off the heat and let the bacon cool down a little.
- Combine the olive oil, vinegar and mustard. Transfer the cooked potatoes, green beans, bacon, chopped onion, parsley and vinaigrette. Season with pepper and salt.
Stir well. Check the seasoning and add extra vinegar, pepper or salt to taste. Transfer the salad to a large serving bowl or 2 deep plates and garnish with the boiled eggs. Serve lukewarm.