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500g baby potatoes
300g Haricot Verts
4 organic eggs
200g smoked bacon
2 shallots
splash of white wine vinegar
Vinaigrette
1 tablespoon mustard
4 tablespoons olive oil
2 tablespoons white wine vinegar
freshly ground black pepper & sea salt
Today we are making a Liège salad, not a Flemish but a delicious Walloon salad, to be precise. Everything you could possibly want to find in a salad is in it, fresh vegetables, meat, egg and potatoes with a vinegraitte. The salad can be served lukewarm or cold.
How to make a Liège salad
Wash the beans and remove the ends.
Cook the beans al dente in 10 minutes.
Rinse immediately under the cold tap.
Drain the beans and let them cool.
Fry the bacon in a skillet.
Slice the shallots into rings.
Fry the shallots glassy with the bacon.
Deglaze with a splash of vinegar.
While the bacon drains you cook the eggs.
Put the eggs on in cold water.
Cook them for 7 minutes.
Rinse the eggs under the cold tap.
How to make the vinaigrette
Put olive oil, vinegar and mustard in a bowl.
Whisk it firmly until combined.
Season with sea salt and black pepper.
Fry the potatoes until golden and let cool
Plate up the salad
Place the beans and potatoes on a platter.
Sprinkle with bacon and onions and place the eggs on top.
Drizzle the vinegraitte over the salad or serve it on the side. Enjoy!