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

ingredients - info green beans shallots unsalted bacon eggs butter

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!