Name: Liège salad
Total time: 40 min
Yield: 4
Cuisine: Belgian
Ingredients: 500 g potatoes (small); 200 g green beans (trimmed); 150 g bacon strips; 1 red onion (small, thinly sliced); 4 eggs (hard-boiled and halved); 1 egg yolk (fresh); 1 tbsp mustard; 2 tbsp wine vinegar (white); 1 dl olive oil; 2 tbsp parsley (chopped); salt (to taste); pepper (to taste)

Method

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Boil the small potatoes in salted water for no more than 15 minutes, until cooked through. Drain them.
Boil the eggs for 10 minutes. Drain them, cool under cold running water and peel them.
Boil the green beans for about 5 minutes, until still crisp-tender. Drain and cool under cold running water.
Fry the bacon strips without adding fat until crisp. Drain them on kitchen paper.
Fry the potatoes in the same pan until golden on the outside. Cut any large ones into smaller pieces first. Add the green beans and bacon and warm everything through briefly.
Whisk the egg yolk with the mustard and white wine vinegar. Gradually whisk in the olive oil until the dressing is smooth. Season with salt and pepper.
Divide the warm salad among the plates and finish with the red onion, dressing, parsley and halved hard-boiled eggs.
Serve warm or lukewarm.

Liège salad

Ingredients

Salad

Dressing

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