Cook the small potatoes until tender in their skins. Let
cool and cut them into slices. Steam the green beans al
dente. Hard-boil the eggs, remove the shell and quarter
them.
Cut the unsalted bacon without rind or gristle into strips.
Fry the bacon strips in a pan with some butter until they
are browned all over. After a few minutes, add a few
sliced shallots and when they become glazy, the beans
and potato slices. Mix well and stir-fry until everything is
perfectly cooked.
Liège salad
pepper and salt
corne de gattes (potatoes)
grain mustard
apple vinegar
olive oil
parsley
Liege salad is a real classic from the Belgian cuisine.
However, there are as many variants of it, as there are
Liège families. Yet everyone is in agreement about the
basic ingredients of the salad: potatoes, green beans,
bacon and vinegar.
Season with salt, a few turns from the pepper mill and a dash
of cider vinegar. Allow to evaporate for a moment.
Make a vinaigrette of equal parts mustard, cider vinegar and
olive oil.
On the plate: a farmhouse sausage, well-done. Add a
generous scoop of Liege salad. Finish with sliced eggs,
vinaigrette and tufts of parsley.
Seems a little simplistic perhaps, but believe me, a feast!
Cook the small potatoes until tender in their
skins. Let cool and cut them into slices. Steam
the green beans al dente. Hard-boil the eggs,
remove the shell and quarter them.
Cut the unsalted bacon without rind or gristle
into strips. Fry the bacon strips in a pan with
some butter until they are browned all over.
After a few minutes, add a few sliced shallots
and when they become glazy, the beans and
potato slices. Mix well and stir-fry until
everything is perfectly cooked.
pepper and salt
corne de gattes
(potatoes)
grain mustard
apple vinegar
olive oil
parsley
Liege salad is a real classic from the
Belgian cuisine. However, there are as
many variants of it, as there are Liège
families. Yet everyone is in agreement
about the basic ingredients of the salad:
potatoes, green beans, bacon and vinegar.
Liège Salad
taste and tradition
Season with salt, a few turns from the pepper
mill and a dash of cider vinegar. Allow to
evaporate for a moment.
Make a vinaigrette of equal parts mustard,
cider vinegar and olive oil.
On the plate: a farmhouse sausage, well-done.
Add a generous scoop of Liege salad. Finish
with sliced eggs, vinaigrette and tufts of
parsley.
Seems a little simplistic perhaps, but believe
me, a feast!
