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Liege  Salad    HT  MC  Belgian  40mins


Belgian Name:   Salade Liegoise

Serves 4      Hot  Pork  Vegetables   Main Course   Gluten Wheat free Eggless   Belgium  Europe



450g/1lb Haricots Verts (green beans)
4 Medium Potatoes
150g/+5oz  Smoked Streaky Bacon, (preferably in one piece), diced
25g/1oz  Butter
1 tbsp Freshly  Chopped Parsley
1 tbsp  Chopped Spring Onions
2 tbsp Red Wine Vinegar



1. Place the potatoes in a large saucepan of salted water, bring to the boil and cook for 15-20 minutes or until cooked through.


2. Meanwhile, place the beans in a large saucepan, cover with cold water and season with salt. Bring to the boil then reduce the heat and simmer for 5-8 minutes or until just tender. 


3. Meanwhile, heat the butter in a frying pan, add the bacon and fry for 5 minutes, turning from time to time. 


4. Add the wine vinegar to the frying pan and boil rapidly, scraping up any bits of bacon. Continue to boil until reduced by 2/3rds.


5. Meanwhile, drain the cooked potatoes then peel them and cut them into slices. 


6. Drain the beans and arrange in a  salad bowl.


7.  Place the potatoes around the outsides, sprinkle with the chopped parsley and spring onions then pour the diced bacon together with the vinegar over the top. Serve warm.



More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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