Belgian salad “Liégeoise o Liegosie”

We continue with more salads, in this case an original Belgian salad from Gloria, in this contest we even have international salads! The Liégeoise salad (Sla de Luikse) is a recipe of Belgian origin with green beans, pieces of bacon, onions and vinegar that was associated with the population of Liége. Belgian gastronomy is a great unknown in Spain but over there they say that ” the quantity of food from Germany and the quality of France are served ” . Their cuisine is heavily influenced by French cuisine and Belgians are often said to be a nation of “Gourmands” instead of “Gourmets” because they prefer “grand cuisine” over “fine cuisine.” Actually this means that it is a kitchen with large portions and high quality. I hope you like the first Belgian recipe on the blog.

Belgian salad preparation

1. We wash and dry the lettuce leaves.
2. Cut the bacon or bacon into small blocks, similar to the ones in the presentation photo.
3. Chop the onion and the garlic clove very finely. Sauté in a saucepan with virgin olive oil until golden. We reserve. Add the bacon tacos in the same pot, toast the bacon well and remove to a plate for the final assembly of the salad. We reserve the juice that the bacon has released.
4. We put a casserole on the fire with salted water and the bay leaves. We heat and while we peel the potatoes. Add the potatoes and green beans to the casserole. In about 15-20 minutes we drain and set aside. We reserve a little of the cooking water in a glass, about 2 tablespoons.
5. Add the mustard to the cooking water and bind. In the same saucepan where we have the bacon juice add the aceto (Italian vinegar), the cooking water and heat. We let it reduce and with this juice we will season the potatoes and beans.
6. In a bowl, mix the potatoes, beans, bacon, onion, garlic and the previous juice. We remove and reserve for the presentation. We let it temper a little so as not to serve it hot, except in winter, which may feel like it.
7. We cook the eggs. We cover them with cold water and cook 10 minutes from the boil. We should not cook them any longer since a dark greenish halo forms around the yolk that is unpleasant to the eye. With these indications you have to be perfect.
8. We put the lettuce in the salad bowl. On top we place the scrambled potatoes. Season with salt and pepper and decorate with the cooked egg and serve.

I hope you like it.

Tips and recommendations

• In winter we can eat this salad as the only dish in which the potato scramble is hot. We can also substitute the egg for sausages. All a delicacy.
• In addition we can also add nuts or dried fruits with a variety of types of lettuce or green leaves. This “curly Liege” salad is a complete dish for any light meal or the first course of a formal dinner.
• The dressing, a mixture of melted lard, reduced balsamic vinegar and mustard, is as delicious as it is original.