LIEGE STYLE SALAD
This hearty salad is typical from the Liege region in Belgium. It can be made with canned beans and pre-cooked bacon strips but the fresh version is way healthier and tastier. Can be served cold as well.
Provided by SunFlower
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 288 calories, Carbohydrate 26.7 g, Cholesterol 25.7 mg, Fat 17.3 g, Fiber 4.5 g, Protein 7.6 g, SaturatedFat 5.7 g, Sodium 335.2 mg, Sugar 8.3 g
ICEBERG LETTUCE SALAD
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
- For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.
LIEGE SALAD
Belgian Name = Salade Liegoise While browsing recipes for Zaar World Tour II, I've been amazed to find that what I consider everyday Texas fare is actually considered international food. This is yet another example of a dish I've eaten for years without knowing of it's Belgian origin.
Provided by SusieQusie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 279.6, Fat 7.4, SaturatedFat 3.3, Cholesterol 18.6, Sodium 271.8, Carbohydrate 45.6, Fiber 8.6, Sugar 3.3, Protein 10.2
GREEN BEANS, POTATOES AND BACON SALAD FROM LIEGE
Make and share this Green Beans, Potatoes and Bacon Salad from Liege recipe from Food.com.
Provided by LikeItLoveIt
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim and wash the beans and cook them in boiling, salted water.
- They must remain firm.
- At the same time, cook the potatoes in their skins in boiling salted water.
- While the vegetables are cooking, dice the bacon and fry in 15 g- 1/2 oz.
- butter until it changes color.
- When the potatoes are cooked, peel them and cut them into rounds.
- Drain the beans.
- Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot.
- Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably.
- Pour over the salad, and serve warm.
LIEGE STYLE SALAD
This hearty salad is typical from the Liege region in Belgium. It can be made with canned beans and pre-cooked bacon strips but the fresh version is way healthier and tastier. Can be served cold as well.
Provided by SunFlower
Categories No Mayo Potato Salad
Time 45m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 288 calories, Carbohydrate 26.7 g, Cholesterol 25.7 mg, Fat 17.3 g, Fiber 4.5 g, Protein 7.6 g, SaturatedFat 5.7 g, Sodium 335.2 mg, Sugar 8.3 g
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BEST SALADE LIEGEOISE SALAD RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine BelgianTotal Time 1 hr 10 minsCategory Lunch, Salad, Side DishCalories 456 per serving
- Scrub the potatoes well, don't peel them. Chop them up into bite-size pieces if necessary. Transfer the potatoes to a large pan and add a generous amount of water and a pinch of salt.
- Place the pan over high heat until boiling. Cook the potatoes until tender and then remove them using a slotted spoon. Keep the potatoes at room temperature. Trim and clean the green beans. Add them to the pan of hot water you boiled the potatoes in.
- Cook the green beans until nearly tender (keep them crunchy). Strain and refresh them immediately under cold running tap water to stop the cooking process.
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- Towards the end of the cooking of the potatoes, put the green beans (string beans) in a steamer pot above the potatoes and steam until they are firm yet cooked. If you don't have a pot that goes over the potatoes, then cook the string beans in a separate pot, either steamed or in some water. I prefer steamed because they retain their shape better.
- While the potatoes are cooking, prepare the bacon. Remove the rind from the bacon and then cut the bacon along the short side with a scissors or sharp knife into pieces. Put the olive oil in a pan over medium heat. Dice the onions and put them with the bacon pieces in the pan with the oil. [After a couple minutes peel and dice an apple and add it to the pan.] Continue cooking over medium heat until everything is cooked well, yet the onions and apples retain some shape.
- Slice the cooked potatoes into nice sized pieces and put in a bowl. Drain and add the green beans (string beans) and the bacon.
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