Salade Liégeoise Revisited

1. 1

   Top and tail the beans, and cut them in half if they are too big. Cook the beans until cooked but still a little crispy

2. 2

   Peel and slice the purple potatoes and boil them. Do not overcook.

3. 3

   Cut the meat into slices and set aside

4. 4

   In a large frying pan or a wok, bake the chopped onions in olive oil until glazed.

5. 5

   Reduce the heat. Add the beans, the potatoes and some parsley to the onions, season with salt and pepper. Cook for another 5 minutes on medium heat.

6. 6

   Put the mixture onto plates and top with thin slices of meat, some fresh parsley and red wine vinegar (season to taste)

* Per serving · 4 servings · Values may vary.

No additional tips available.