Liege Salad Recipes

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.

Steps:

• Boil potatoes (with skins on) in lightly salted water until cooked through but still firm. Remove, peel and set aside. Boil green beans in salted water until just cooked but still firm. Drain well and place in warm serving bowl. Slice potatoes to about 1/4-inch thickness and place in bowl. Keep warm.
• Cut lardon into small squares and cook in skillet over medium-high heat until crispy. Sprinkle lardon over salad, reserving 1/3 cup of cooking fat (there probably won't be more than that in pan). Pour fat over salad.
• Place skillet back on burner and pour in vinegar (you can cut down on vinegar according to preference). Bring vinegar to boil while scraping bottom of pan, then pour over salad. Sprinkle onion and parsley over salad, season with salt and pepper, and toss well. Serve immediately.

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.