SALADE NIçOISE
This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.
Provided by Daniel Boulud
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 29
Steps:
- Potatoes: Fill a small saucepan with water. Add potatoes, thyme sprig, bay leaf, and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes. Haricots vert: Fill a large saucepan with water and bring to a boil. When boiling, add a big pinch of salt, followed by haricots verts. Cook until tender with a slight snap, 4-9 minutes depending on size. Eggs: Fill a small saucepan with water and bring to a boil. When boiling, use a spoon to gently ease eggs into the water. Cook exactly 7½ minutes. Meanwhile, prepare two ice baths: Fill two large bowls with water and plenty of ice.
- Scallions: Trim away the very end of the root while keeping scallion intact; remove the thick outer layer. Cut away the dark green top, leaving a 3-inch length of white and light-green scallion. Make several 1-inch vertical cuts down the top to create a scallion "brush." Repeat with all the scallions and place them in an ice bath to preserve freshness. Radishes: Slice each radish lengthwise into thin slices. Set aside.
- When beans are mostly tender with a touch of firmness, use a strainer to transfer them to an ice bath to stop the cooking. Remove eggs and place them into the same ice bath. Check potatoes for doneness by piercing one with a knife; there should be no resistance. Remove potatoes and set aside; discard thyme and bay leaf. Peel eggs, slice in half lengthwise, and set aside.
- Assembly: On a serving platter, layer the Boston lettuce, followed by the baby gem. Slice potatoes in half lengthwise and distribute evenly, followed by haricots verts, scallions, whole tomatoes, radish, large chunks of tuna, and eggs. Garnish with leaves of basil and chervil.
- Pit olives (optional): Place olives on a flat surface. Press the bottom of a small bowl on the olives to loosen their pits; remove and discard the pits. Scatter the pitted olives over the salad. Next, tuck small bunches of arugula within the lettuce. Finally, finish assembling the salad by laying about 10 anchovies evenly across the top.
- Chef Boulud offers two options for dressing the salad. Lemon & Oil Dressing: Zest lemon evenly over the salad, then sprinkle with lemon juice. Drizzle with olive oil, and finish with pepper and salt. (Note: Use salt with moderation, since the tuna and anchovies are already salted.) Grand-Mère's Vinaigrette: In a bowl, add the sliced garlic and a pinch of salt. Use a fork to mash the garlic into a coarse paste. Add mustard, vinegar, and pepper; stir to combine. Add olive oil in a slow stream, whisking constantly with the fork to emulsify. Add a teaspoon of water at a time, whisking between additions, to thin vinaigrette as desired. Place vinaigrette into a serving dish and serve alongside the salad.
SALADE LIEGEOISE
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.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 8 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 994 milligrams, Sugar 5 grams
SALADE LIéGEOISE
Make and share this Salade Liégeoise recipe from Food.com.
Provided by English_Rose
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
- Meanwhile, 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, 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.
- Meanwhile, 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 scallions then pour the diced bacon together with the vinegar over the top. Serve warm.
Nutrition Facts : Calories 445.9, Fat 21, SaturatedFat 8.6, Cholesterol 54.2, Sodium 891.2, Carbohydrate 46.3, Fiber 8, Sugar 5.5, Protein 19.7
SALADE LIEGEOISE
This salad comes from the city and region of Liège, near the German-Dutch borders with Belgium.
Provided by Lynn Clay
Categories Potato Salads
Time 40m
Number Of Ingredients 8
Steps:
- 1. Cook the potatoes in pan covered with water until just fork tender.
- 2. Steam green beans until firm yet cooked.
- 3. Heat olive oil in pan over medium heat. Add the onions and bacon. Continue cooking over medium heat until everything is cooked well, yet the onions retain their shape.
- 4. Slice the cooked potatoes into nice sized pieces and put in a bowl. Add the drained green beans (string beans) and the bacon.
- 5. Add the red wine vinegar to the pan and put on low heat for approximately 1 minute so the vinegar cleans the pan and mixes in with all the remaining grease and flavor. Use a spatula to scrape the vinegar mixture on top of your salad bowl. Add the fruit vinegar. Add a splash of oil and a pinch of salt and pepper. More vinegar or olive oil can be added for personal preference.
- 6. Mix and Serve.
SALADE LIéGEOISE
Make and share this Salade Liégeoise recipe from Food.com.
Provided by Maiumlteacute G.
Categories Potato
Time 50m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cook the beans.
- Peel and slice the potatoes and boil them.
- In a large pan, bake the chopped onions in butter until glazed.
- Add the chopped bacon.
- Finally add the beans and the potatoes to the onion-bacon mixture and bake for another 5 minutes on medium heat.
More about "salade liegeoise recipes"
SALADE LIèGEOISE, THE BELGIAN POTATO SALAD WITH BACON AND …
From wonderfulwanderings.com
Estimated Reading Time 7 mins
SALADE LIéGEOISE: GREEN BEANS AND BACON - BELGIAN …
From belgianfoodie.com
4/5 (6)Total Time 40 minsCategory SaladCalories 684 per serving
POTATO, BACON, & GREEN BEAN SALAD (SALADE LIEGEOISE) …
From recipezazz.com
BELGIAN SALAD "LIéGEOISE O LIEGOSIE" - CELINE'S RECIPES
From celinesrecipes.com
LIéGEOISE SALAD - THE DAILY MEAL
From thedailymeal.com
3/5 (4)Estimated Reading Time 1 min
- Set up a steamer basket inside a pot and fill the pot with water, making sure the water doesn't touch the bottom of the basket. Bring the water to a boil and steam the potatoes until tender, for 15-20 minutes. Drain and set aside.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Blanch the haricots verts for 2 minutes, then drain and set aside.
- Arrange the endive leaves with tips pointing upward around the edge of a large serving bowl and place the mâche in the bottom of the bowl.
- In a nonstick skillet or frying pan, melt the butter and sauté the bacon until golden brown. Add the onion and sweat, uncovered, for 3 minutes. Add the vinegar and bubble for 1 minute, stirring and scraping the bottom of the pan with a wooden spoon to deglaze.
8 EASY BELGIAN RECIPES YOU HAVE TO TRY - WONDERFUL …
SALADE LIéGEOISE | RECIPES
From oilvinegar.com
SALADE LIEGEOISE (SALAD OF LIEGE) - RECIPES - ABC RADIO
From abc.net.au
TRY THIS EASY CORONATION CHICKEN SALAD RECIPE THAT ELEVATES PANTRY ...
From goodmorningamerica.com
RECIPE: SEARED AHI TUNA ON A NOODLE SALAD WITH MISO PEANUT DRESSING
From globalnews.ca
WARM GREEN BEAN AND POTATO SALAD FROM LIèGE (WARME LUIKSE SLA …
From eatyourbooks.com
THE LIèGE SALAD - VISITEZLIEGE.BE
From visitezliege.be
SALADE LIéGEOISE REVISITED RECIPE ON FOOD52
From food52.com
POTATO SALAD LIEGEOISE | POTATO SALAD RECIPES | POTATOES
From potatogoodness.com
SALADE LIEGEOISE RECIPE BY CHEF.TIM.LEE | IFOOD.TV
SALADE LIéGEOISE | RECIPES - OIL & VINEGAR
From oilvinegar.com
EASY AVOCADO SALAD RECIPE - HOW TO MAKE AVOCADO SALAD
From thepioneerwoman.com
SALADE LIEGEOISE (BELGIAN POTATO SALAD) - MY GUT FEELING
From mygutfeeling.eu
15 HEALTHY SALAD DRESSING RECIPES YOU CAN MAKE IN MINUTES
From eatthis.com
YOU DON’T ALWAYS NEED A RECIPE - THE NEW YORK TIMES
From nytimes.com
POTATO GREEN BEAN SALAD (DAIRY FREE) - FURTHER FOOD
From furtherfood.com
You'll also love