Salade Liégeoise revisited

By • November 24, 2012 0 Comments

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Salade Liégeoise revisited


Author Notes: I'm Belgian and this recipe is very poplar there. You eat warm on a cold fall or winter day. The original recipe calls for lardons but we were not big fans of lardons so my mother used other types of smoked meat, such as thin slices of Grison meat.
For vegetarians, you can "replace" the meat with baby tomatoes. One of the latest changes to this recipe in my family is to add some Garlic and Fine Herbs Boursin (Trademark), a French creamy cheese spread. It is particularly good if you are vegetarian.
MarieGlobetrotter

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Serves 6

  • 1 pound Fresh green beans (French beans)
  • 1 pound Purple Potatoes
  • 2 Shallots
  • 5 pieces Thinly sliced grison meat or smoked meat
  • 2 tablespoons Fresh parsley
  • 1-2 pinches Salt
  • 1-2 pinches Pepper
  • Red wine vinegar
  • 2-3 tablespoons Olive oil
  1. Top and tail the beans, and cut them in half if they are too big. Cook the beans until cooked but still a little crispy
  2. Peel and slice the purple potatoes and boil them. Do not overcook.
  3. Cut the meat into slices and set aside
  4. In a large frying pan or a wok, bake the chopped onions in olive oil until glazed.
  5. Reduce the heat. Add the beans, the potatoes and some parsley to the onions, season with salt and pepper. Cook for another 5 minutes on medium heat.
  6. Put the mixture onto plates and top with thin slices of meat, some fresh parsley and red wine vinegar (season to taste)

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