Salade Liegeoise
- Total Time
- About 30 minutes
- Rating
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Ingredients
- 1pound green beans, trimmed and cut in half 3 large Maine or red potatoes (or 5 smaller ones)
- 1large onion, chopped
- Salt and pepper to taste
- ⅓cup diced parsley
- ½pound lardon (smoked pork, Canadian-style bacon or regular bacon that has not been presliced)
- ½cup red wine vinegar
- 3large Maine or red potatoes (or 5 smaller ones)
Nutritional analysis per serving (4 servings)
346 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 17 grams protein; 994 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¼-inch thickness and place in bowl. Keep warm.
- Step 2
Cut lardon into small squares and cook in skillet over medium-high heat until crispy. Sprinkle lardon over salad, reserving ⅓ cup of cooking fat (there probably won't be more than that in pan). Pour fat over salad.
- Step 3
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.
Private Notes