How to Make Authentic Liège-Style Salad (Salade Liégeoise) – A Belgian Classic
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What is Salade Liégeoise?
Liège-Style Salad (Salade Liégeoise) is a warm and hearty Belgian dish from the city of Liège. It’s made with green beans, potatoes, crispy bacon lardons, and a tangy vinaigrette, creating a perfect blend of flavors that represents Belgium’s culinary tradition. Whether served as a side dish or a light main course, this salad is beloved for its simplicity and depth of flavor.
Ingredients for the Perfect Liège-Style Salad
To make an authentic Salade Liégeoise, you’ll need the following ingredients:
- 500g green beans (haricots verts)
- 500g waxy potatoes (Corne de Gatte or Yukon Gold)
- 200g bacon lardons (or thick-cut bacon)
- 1 large onion, thinly sliced
- 1 clove garlic, crushed
- 2 tablespoons olive oil
- 2 tablespoons chicken stock (or water)
- 4 tablespoons sherry vinegar (8% acidity preferred)
- Fresh parsley, chopped
- Salt and pepper, to taste
- Optional: Celery or lovage leaves
Step-by-Step Guide to Making Salade Liégeoise
1. Prepare the Green Beans
Start by washing the green beans thoroughly. Trim the tops and tails, and if any of them are particularly long, cut them in half or thirds. These crisp green beans will be the backbone of the salad, adding a fresh crunch that complements the softer elements of the dish.
2. Boil the Potatoes
Peel the waxy potatoes and place them in salted boiling water. Let them cook for about 20 minutes until they’re tender but still firm enough to hold their shape. The trick to a perfect Salade Liégeoise lies in these potatoes—they need to be soft enough to absorb the vinaigrette, yet sturdy enough to add some body to the salad.
3. Steam the Green Beans
When the potatoes have been boiling for about 5-10 minutes, it’s time to cook the beans. If you have a steamer, you can steam the beans over the potatoes for about 5 minutes until they’re tender yet still slightly crisp. Alternatively, you can cook the beans in a separate pan with just a cup of water. If you don’t have a steamer, you can buy the OXO Good Grips Stainless Steel Steamer for perfect results.
Once they’re done, quickly rinse them under cold water for about 10 seconds—just long enough to stop the cooking but not to cool them down completely. Set them aside under a lid to keep warm.
4. Prepare the Bacon and Onions
Fry the diced bacon (lardons) in a little oil until they’re crispy and golden brown. Set the bacon aside, but keep the flavorful bacon fat in the pan. Now comes an important decision: Do you prefer raw or fried onions? If you don’t have a good frying pan, you can get the Lodge Cast Iron Skillet, Pre-Seasoned, which is perfect for getting that crisp, golden bacon.
- Fried onions: Sauté the onion half-rings in the leftover bacon fat until they soften and turn golden. Once they’re ready, return the bacon to the pan to heat through, blending the flavors.
- Raw onions: If you prefer a sharper crunch, chop the onions into smaller pieces and serve them raw. The mix of textures from raw and cooked components can be delightful.
5. Flavor the Salad Bowl with Garlic-Infused Oil
While the potatoes and green beans are cooking, crush a clove of garlic and mix it with a couple of tablespoons of olive oil. Use this garlicky mixture to rub the inside of your large salad bowl, adding an aromatic base to your dish. This simple step infuses the potatoes with a subtle but rich garlic flavor. A reliable garlic press makes this process even easier. If you don’t have one, you can buy the ZYLISS Susi 3 Garlic Press.
6. Assemble the Salad
Once the potatoes are cooked, remove them from the boiling water and slice them into ½-1cm thick rounds. Use the hot potato water to warm your salad bowl briefly before draining it out.
Layer the potatoes into the garlic-rubbed bowl first, followed by the green beans. Add the warm bacon and onions (either raw or fried) on top. If you have fresh celery or lovage leaves, sprinkle them over the salad for an added burst of flavor.
- To slice the onions and potatoes, you’ll need a sharp chef’s knife to make precise, clean cuts. If you need a high-quality chef’s knife set, you can buy the CAROTE 14 Pieces Knife Set with Block, Forged, High Carbon Stainless Steel Sharp Blade. It’s a versatile set that’s dishwasher safe and perfect for all your kitchen prep needs.
7. Make the Tangy Vinaigrette
In the same pan where you cooked the bacon and onions, turn the heat up to high and deglaze the pan by adding 2 tablespoons of chicken stock (or water) and 4 tablespoons of vinegar. The type of vinegar you use is crucial: sherry vinegar with 8% acetic acid works beautifully, but you can also use red or white wine vinegar. If your vinegar is less acidic, feel free to swap one tablespoon with strong white vinegar for extra punch.
Let the liquids boil as you scrape up all the browned bits of bacon and onion from the bottom of the pan. These caramelized bits are loaded with flavor and will give the dressing a wonderful depth.
8. Toss and Serve Warm
Once the vinaigrette has thickened slightly, pour it over the warm salad. Toss gently to ensure the potatoes, beans, and bacon are evenly coated in the tangy dressing.
Garnish with freshly chopped parsley, and for an extra herby flavor, sprinkle a few celery or lovage leaves on top. Serve the salad warm, as its richness shines through best when fresh from the pan.
The Secret to a Perfect Salade Liégeoise
The key to a truly exceptional Liège-Style Salad lies in the vinegar. Using a high-quality vinegar, preferably sherry vinegar with 8% acidity, ensures the dressing has the right balance of tanginess to cut through the richness of the bacon and potatoes. If sherry vinegar isn’t available, red or white wine vinegar will work, but adjust the acidity to ensure a punchy flavor.
Why You Should Try Liège-Style Salad
- Healthy and Hearty: With fresh green beans, potatoes, and bacon, this salad offers a great balance of nutrients and flavors.
- Quick and Easy: This Salade Liégeoise recipe can be made in under 30 minutes, making it perfect for a weeknight meal.
- Traditional Belgian Flavor: Enjoy a true taste of Belgium in your home with this authentic recipe.
Whether you’re looking for a unique side dish or a warm, satisfying main course, Salade Liégeoise offers a wonderful mix of textures and flavors that will impress any dinner guest.
Frequently Asked Questions (FAQs)
1. Can I use raw onions in Liège-Style Salad? Yes! If you prefer a bit of crunch, raw onions work well in this salad. Otherwise, frying them in bacon fat adds a rich, savory flavor.
2. What potatoes are best for Salade Liégeoise? Waxy potatoes like Corne de Gatte or Yukon Gold are best. They hold their shape well when boiled and soak up the dressing beautifully.
3. How do I store leftovers? Liège-Style Salad is best served warm, but you can store leftovers in the refrigerator for up to 2 days. Reheat gently before serving.
Conclusion
Liège-Style Salad (Salade Liégeoise) is more than just a salad—it’s a warm, hearty dish that brings together the best of Belgian cooking. From the tender green beans to the crispy bacon and tangy vinaigrette, this classic recipe is a must-try for anyone looking to explore Belgian cuisine.
Make it tonight and enjoy the comforting flavors of Belgium!
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