Liegeoise Salad

Name: Liegeoise Salad
Yield: 2
Ingredients: 2 Egg; 3 tablespoons Olive oil; 2 tablespoons Onion; pinches Pepper; 350 g Potato; 1 teaspoon Mustard; pinches Salt; 2 tablespoons Parsley; 125 g Bacon; 200 g Green Beans; 2 tablespoons White Wine Vinegar

Media

Contains allergens

HuevosMostaza

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein12 %21 g
Carbs23 %39 g
Fat65 %49 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	671 kcal	153 kcal
Protein	21 g	4.8 g
Carbs	39 g	8.9 g
Fat	49 g	11.2 g

One serving is about 439 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty36/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Belgium

Ingredients

2 Egg
3 tablespoons Olive oil
2 tablespoons Onion (chopped)
pinches Pepper
350 g Potato
1 teaspoon Mustard
pinches Salt
2 tablespoons Parsley
125 g Bacon
200 g Green Beans
2 tablespoons White Wine Vinegar

Instructions

Scrub the potatoes well but don't peel them. Cut them into bite-size pieces. Add them to a large pan water and a pinch of salt. Bring it to a good boil. Cook the potatoes until tender and then remove them using a slotted spoon. Keep the potatoes at room temperature.
Trim and clean the green beans. Add them to the pan of hot water you boiled the potatoes in. Cook the green beans until nearly tender (keep them crunchy). Strain and refresh them immediately under cold running tap water to stop the cooking process.
Add the bacon to a large non-stick pan and place it over medium heat. Cook the bacon for a couple of minutes until cooked through. Then take the pan off the heat and let the bacon cool down a little.
Combine the olive oil, vinegar and mustard. Transfer the cooked potatoes, green beans, bacon, chopped onion, parsley and vinaigrette. Season with pepper and salt.
Stir well. Check the seasoning and add extra vinegar, pepper or salt to taste. Transfer the salad to a large serving bowl or 2 deep plates and garnish with the boiled eggs. Serve lukewarm.