Belgian · Salad · SAMPLE RECIPE
Salade liégeoise · warm potato, bean & bacon salad
Warm potatoes and green beans tossed with crisp bacon, soft onion, and a bright vinegar dressing. Substantial enough for a simple lunch.
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A NOTE FROM THE KITCHEN
Dress the potatoes while they are warm.
This Liège salad is served warm, with vinegar balancing the potatoes and bacon. It makes four light main-course portions or about six smaller sides. The small spoonful of mustard is a home-kitchen addition to bring the dressing together.
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Salade liégeoise · warm potato, bean & bacon salad
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BEHIND THE DISH · Liège, Belgium
Salade liégeoise · warm potato, bean & bacon saladBeyond the plate.
Warm potatoes, green beans, and bacon make a salad with enough substance for a simple lunch.
ORIGINS & EVOLUTION
A regional warm salad.
Salade liégeoise is a Liège preparation built around potatoes, green beans, and bacon. Vinegar and onion give the warm dressing its character.
CULTURAL CONTEXT
Warmth changes the plate.
The salad is assembled while the vegetables are still warm. Tender potato pieces absorb dressing, while the beans retain a more distinct bite.
AT THE TABLE
A small home addition.
Our version includes a little Dijon mustard in the dressing. It is an explicit adaptation, helping bring the pan juices and vinegar together without changing the dish into a creamy potato salad.
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