Liégeoise Salad

Staff Writer
Liégeoise Salad
Liégeoise Salad
Creative Communication SCRL

Liégeoise Salad

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.

4
Servings
475
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 3/8 Pound 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.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.

Nutritional Facts

Total Fat
28g
43%
Sugar
8g
N/A
Saturated Fat
10g
50%
Cholesterol
119mg
40%
Protein
16g
32%
Carbs
42g
14%
Vitamin A
150µg
17%
Vitamin B12
0.5µg
8.5%
Vitamin B6
0.9mg
44.2%
Vitamin C
50mg
83%
Vitamin D
0.7µg
0.2%
Vitamin E
1mg
6%
Vitamin K
52µg
65%
Calcium
108mg
11%
Fiber
9g
35%
Folate (food)
111µg
N/A
Folate equivalent (total)
111µg
28%
Iron
4mg
20%
Magnesium
88mg
22%
Monounsaturated
11g
N/A
Niacin (B3)
5mg
25%
Phosphorus
280mg
40%
Polyunsaturated
4g
N/A
Potassium
1243mg
36%
Riboflavin (B2)
0.4mg
21.4%
Sodium
1066mg
44%
Thiamin (B1)
0.4mg
29.5%
Trans
0.2g
N/A
Zinc
2mg
12%