Liégeoise Salad Recipe


Nutrition

Cal/Serving: 527
Daily Value: 26%
Servings: 4

High-Fiber
Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat32g50%
Saturated11g57%
Trans0g0%
Carbs45g15%
Fiber10g39%
Sugars9g0%
Protein17g34%
Cholesterol140mg47%
Sodium538mg22%
Calcium123mg12%
Magnesium99mg25%
Potassium1346mg38%
Iron4mg23%
Zinc2mg13%
Phosphorus334mg48%
Vitamin A2368IU47%
Vitamin C56mg93%
Thiamin (B1)0mg32%
Riboflavin (B2)0mg26%
Niacin (B3)5mg27%
Vitamin B61mg46%
Folic Acid (B9)131µg33%
Vitamin B121µg11%
Vitamin D2µg0%
Vitamin E1mg6%
Vitamin K57µg71%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Alain Coumont and Jean-Pierre Gabriel


Liégeoise Salad
Creative Communication SCRL

This warm salad of new potatoes, green beans, and endive, served topped with fried bacon, onions, and egg, is a Belgian specialty. Hearty and comforting, it's a complete meal in a bowl.

Click here to see The Quintessential Café Cookbook.

3
Ratings2

INGREDIENTS

  • 1 3/8 pounds firm new potatoes, peeled and halved
  • Salt and freshly ground black pepper, to taste
  • 5 cups haricots verts
  • 2 heads Belgian endive, trimmed, leaves separated
  • 2 cups mâche
  • 1 tablespoon unsalted butter
  • Eight 1/8-inch-thick slices smoked bacon, diced
  • 1 onion, sliced
  • 3 tablespoons white-wine vinegar
  • 2 hard-boiled eggs, chopped

DIRECTIONS

Set up a steamer basket inside a pot and fill the pot with water, making sure the water doesn't touch the bottom of the basket. Bring the water to a boil and steam the potatoes until tender, for 15-20 minutes. Drain and set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Blanch the haricots verts for 2 minutes, then drain and set aside.

Arrange the endive leaves with tips pointing upward around the edge of a large serving bowl and place the mâche in the bottom of the bowl.

In a nonstick skillet or frying pan, melt the butter and sauté the bacon until golden brown. Add the onion and sweat, uncovered, for 3 minutes. Add the vinegar and bubble for 1 minute, stirring and scraping the bottom of the pan with a wooden spoon to deglaze.

Add the potatoes and haricots verts to the pan and season with pepper, to taste. Pour the warm mixture over the salad leaves, top with the chopped eggs, and serve immediately.

Recipe Details

Adapted from "Le Pain Quotidien Cookbook" by Alain Coumont and Jean Pierre-Gabriel (Octopus Publishing, 2013)

Servings: 4
Cuisine: Belgian

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