Salade Liegeoise

1. 1

   Boil potatoes (with skins on) in lightly salted water until cooked through but still firm.

2. 2

   Remove, peel and set aside.

3. 3

   Boil green beans in salted water until just cooked but still firm.

4. 4

   Drain well and place in warm serving bowl.

5. 5

   Slice potatoes to about 1/4-inch thickness and place in bowl.

6. 6

   Keep warm.

7. 7

   Cut lardon into small squares and cook in skillet over medium-high heat until crispy.

8. 8

   Sprinkle lardon over salad, reserving 1/3 cup of cooking fat (there probably won't be more than that in pan).

9. 9

   Pour fat over salad.

10. 10

    Place skillet back on burner and pour in vinegar (you can cut down on vinegar according to preference).

11. 11

    Bring vinegar to boil while scraping bottom of pan, then pour over salad.

12. 12

    Sprinkle onion and parsley over salad, season with salt and pepper, and toss well.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.