Prep. time: 30 minutes
Cooking time: 30 minutes
The most famous Belgian salad made with bacon is probably la salade liégoise, a mixture of green beans, potatoes and bacon - but there are actually two version of this salad, depending on whether you live on the right bank or the left bank of the river Meuse!
On the right bank, they use frisée instead of potatoes and replace the wine vinegar with spirit vinegar.
Certain Liège families add onions or even crème fraîche - there are versions to satisfy every taste!
- Peel the potatoes; cut into cubes and cook in boiling salted water. Drain and set aside.
- Trim the green beans, removing both ends and pulling out the strings. Wash and cut into 3 cm (1 1/4") lengths. Place into a pot of cold water with a pinch of salt. Cook uncovered; drain. Immerse into a bowl of ice water and drain again. Set aside.
- In a skillet, sauté the bacon bits and set aside.
- Deglaze the skillet with the vinegar.
- In a large salad bowl, gently combine the potatoes, green beans, bacon and skillet juices with the vinegar.
- Season with fleur de sel. Serve hot, warm or cold.
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