Liege salad with syrup
easy
40 mins
Ingredients
4 p.
- 400 g fine green beans
- 500 g potatoes
- 150 g smoky bacon lardons
- 1 onion
- 3 tbsp wine vinegar
- 1 tbsp syrup, Liège
- 1 tbsp chopped parsley
Recipe
40 mins
Preparation:
15 mins
|
Cooking:
25 mins
|
Marinating:
1
Wash the potatoes and cook them in their skins in salted water for 20 minutes. Trim the ends off the green beans and cook them for 10 minutes in boiling water, ensuring they remain al dente.
2
Peel the potatoes while they are still warm and cut them into thick slices. Drain the green beans. Combine them in a large salad bowl and keep warm.
3
In a frying pan, brown the lardons without fat until golden. Add the sliced onion and let it soften for 3 min in the rendered fat.
4
Remove from the heat, deglaze the pan with the vinegar and the Sirop de Liège. Stir to make a warm dressing, scraping up well the juices from the bottom of the pan.
5
Immediately pour the bacon bits and hot vinaigrette over the vegetables. Toss gently, scatter with chopped parsley and serve the salad warm without waiting.
| Energy | 350 kJ / 84 kcal |
|---|---|
| Fat (of which saturates) | 2.7 g (1 g) |
| Carbohydrates (of which sugars) | 10.4 g (2.4 g) |
| Fibres | 1.9 g |
| Proteins | 3.6 g |
| Salt | 0.43 g |
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