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Meat, European

Liège salad with warm bacon and vinegar dressing

Liège salad is a warm Belgian salad made with green beans, potatoes, and bacon deglazed in vinegar, serving 4. It takes 35 minutes to make, very easy difficulty, at about €2.10 per person. The key to getting it right is pouring the hot dressing over the vegetables right after cooking the bacon, while everything is still warm.

Tonight, a salad that actually fills you up, Liège salad with green beans, potatoes, and warm bacon in a vinegar dressing.

Liège salad with warm bacon and vinegar dressing
Total time
35 min
Difficulty
Very easy
Cost per person
€2.10
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Liège salad plays on contrast, crisp green beans, soft potatoes, and the smoky bite of bacon. The warm vinegar dressing wakes everything up without covering the taste of the vegetables. It's a nice change from cold raw salads, with the comfort of a dish served warm.

This is the kind of recipe to make on a weeknight when you want a full meal without spending hours in the kitchen, or for a summer lunch outside. Kids tend to like it too, thanks to the bacon and hard boiled eggs. It works just as well for a quick dinner as for a slightly more polished table when friends come over.

The ingredients

4 people

Fruits and vegetables

  • Green beans 600 g
  • Firm potatoes 800 g
  • Red onion 1
  • Parsley 4 sprigs

Butcher

  • Smoked bacon lardons 200 g

Pantry

  • Wine vinegaroften in the pantry 4 tbsp
  • Mustardoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4

Allergens Mustard

The step by step recipe

  1. Cook the potatoes in their skins in salted water, then peel them and slice into rounds. 20 min

    Slice them while still warm, they soak up the dressing better.

  2. Cook the green beans in boiling salted water, then cool them down. 8 min

    Keep them a little crisp, they hold their shape in the salad.

  3. Hard boil the eggs for ten minutes, peel them, and cut into quarters. 10 min

    Run them under cold water to peel them more easily.

  4. Brown the bacon in a dry pan, add the sliced onion, then deglaze with the vinegar, oil, and mustard. 8 min

    Take it off the heat before the vinegar fully evaporates.

  5. Pour the hot dressing over the potatoes and beans, toss, then add the parsley and eggs.

    Serve warm, that's when the salad tastes best.

Our tips to get it right

  • Pick firm potatoes, they hold their shape in rounds instead of falling apart in the salad.
  • Drain the green beans well before mixing, leftover water waters down the dressing and dulls the flavors.
  • Slice the red onion very thin, it barely cooks in the hot dressing and should stay slightly crisp.

The variations

  • Swap the bacon lardons for thicker cut smoked pork belly if you want more bite.
  • For a vegetarian version, skip the bacon and use pan fried mushrooms to keep the dressing flavorful.
  • For kids in a hurry, cut the potatoes smaller and serve the salad warm rather than hot, it cools quickly on the plate.

What to serve it with

  • Toasted country bread
  • A glass of dry cider
  • A light soup to start

Storage

This salad keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because of the potatoes and hard boiled eggs. Gently warm the bacon and dressing before tossing again, or simply serve it cold the next day.

Questions about this dish

Can you make Liège salad ahead of time?

You can cook the potatoes, green beans, and eggs ahead and keep them in the fridge. Make the hot dressing at the last minute so it soaks into the vegetables while they're still warm.

What kind of mustard should you use for the dressing?

A classic Dijon style mustard works fine, it mainly helps bind the vinegar and oil together. A grainy mustard adds a bit more character if you like that.

Can you replace the wine vinegar?

You can use cider vinegar for a milder touch. Avoid strong vinegars like balsamic, which would completely change the taste of the dish.

Should Liège salad be served hot or cold?

It's best served warm, right after pouring the hot dressing over the vegetables. That's when the flavors blend best, before it cools down completely.

How long does it take to make a Liège salad with green beans, potatoes, and warm bacon deglazed in vinegar?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Liège salad with green beans, potatoes, and warm bacon deglazed in vinegar?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Liège salad with green beans, potatoes, and warm bacon deglazed in vinegar cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Always check the labels of the products you buy.

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