Best 3 Liege Style Salad Recipes
In the realm of culinary delights, the Liège-style salad stands as a testament to the harmonious fusion of flavors and textures. Originating from the vibrant city of Liège, Belgium, this delectable dish has captivated taste buds across the globe. With its base of fresh, crisp lettuce and a medley of carefully selected ingredients, the Liège-style salad embodies the essence of simplicity and elegance.
The featured recipes in this article present enticing variations of the classic Liège-style salad, each offering a unique interpretation of this beloved dish. From the traditional combination of ham, cheese, and hard-boiled eggs to innovative twists featuring roasted vegetables, grilled chicken, or tangy dressings, these recipes cater to diverse culinary preferences.
Whether you seek a light and refreshing lunch option or a hearty and satisfying main course, the Liège-style salad emerges as a versatile culinary creation. Its versatility extends to various occasions, making it an ideal choice for casual gatherings, family dinners, or sophisticated soirées.
Embark on a culinary journey as you explore the diverse recipes curated within this article. Discover the secrets behind crafting the perfect Liège-style salad, ensuring that each bite tantalizes your taste buds and leaves you craving more.
SALADE LIEGEOISE
Steps:
- Boil potatoes (with skins on) in lightly salted water until cooked through but still firm. Remove, peel and set aside. Boil green beans in salted water until just cooked but still firm. Drain well and place in warm serving bowl. Slice potatoes to about 1/4-inch thickness and place in bowl. Keep warm.
- Cut lardon into small squares and cook in skillet over medium-high heat until crispy. Sprinkle lardon over salad, reserving 1/3 cup of cooking fat (there probably won't be more than that in pan). Pour fat over salad.
- Place skillet back on burner and pour in vinegar (you can cut down on vinegar according to preference). Bring vinegar to boil while scraping bottom of pan, then pour over salad. Sprinkle onion and parsley over salad, season with salt and pepper, and toss well. Serve immediately.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 8 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 994 milligrams, Sugar 5 grams
LIEGE SALAD
Belgian Name = Salade Liegoise While browsing recipes for Zaar World Tour II, I've been amazed to find that what I consider everyday Texas fare is actually considered international food. This is yet another example of a dish I've eaten for years without knowing of it's Belgian origin.
Provided by SusieQusie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes in a large saucepan of salted water, bring to the boil and cook for 15-20 minutes or until cooked through.
- 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.
- Meanwhile, heat the butter in a frying pan, add the bacon and fry for 5 minutes or until crisp, turning from time to time.
- 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.
- Drain the cooked potatoes then peel them and cut them into slices.
- Drain the beans and arrange in a salad bowl.
- 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.
Nutrition Facts : Calories 279.6, Fat 7.4, SaturatedFat 3.3, Cholesterol 18.6, Sodium 271.8, Carbohydrate 45.6, Fiber 8.6, Sugar 3.3, Protein 10.2
SALADE LIEGEOISE
This salad comes from the city and region of Liège, near the German-Dutch borders with Belgium.
Provided by Lynn Clay
Categories Potato Salads
Time 40m
Number Of Ingredients 8
Steps:
- 1. Cook the potatoes in pan covered with water until just fork tender.
- 2. Steam green beans until firm yet cooked.
- 3. Heat olive oil in pan over medium heat. Add the onions and bacon. Continue cooking over medium heat until everything is cooked well, yet the onions retain their shape.
- 4. Slice the cooked potatoes into nice sized pieces and put in a bowl. Add the drained green beans (string beans) and the bacon.
- 5. Add the red wine vinegar to the pan and put on low heat for approximately 1 minute so the vinegar cleans the pan and mixes in with all the remaining grease and flavor. Use a spatula to scrape the vinegar mixture on top of your salad bowl. Add the fruit vinegar. Add a splash of oil and a pinch of salt and pepper. More vinegar or olive oil can be added for personal preference.
- 6. Mix and Serve.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overdress the salad. A little bit of dressing goes a long way.
- Serve the salad immediately. This will prevent the greens from wilting.
- Be creative with your toppings. You can add anything from crumbled bacon to chopped nuts to grilled chicken.
Conclusion:
The Liège-style salad is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a healthy and satisfying meal, give this salad a try.
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