CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
SALADE LIéGEOISE
Make and share this Salade Liégeoise recipe from Food.com.
Provided by Maiumlteacute G.
Categories Potato
Time 50m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cook the beans.
- Peel and slice the potatoes and boil them.
- In a large pan, bake the chopped onions in butter until glazed.
- Add the chopped bacon.
- Finally add the beans and the potatoes to the onion-bacon mixture and bake for another 5 minutes on medium heat.
SALADE LIEGEOISE
This salad comes from the city and region of Liège, near the German-Dutch borders with Belgium.
Provided by Lynn Clay
Categories Potato Salads
Time 40m
Number Of Ingredients 8
Steps:
- 1. Cook the potatoes in pan covered with water until just fork tender.
- 2. Steam green beans until firm yet cooked.
- 3. Heat olive oil in pan over medium heat. Add the onions and bacon. Continue cooking over medium heat until everything is cooked well, yet the onions retain their shape.
- 4. Slice the cooked potatoes into nice sized pieces and put in a bowl. Add the drained green beans (string beans) and the bacon.
- 5. Add the red wine vinegar to the pan and put on low heat for approximately 1 minute so the vinegar cleans the pan and mixes in with all the remaining grease and flavor. Use a spatula to scrape the vinegar mixture on top of your salad bowl. Add the fruit vinegar. Add a splash of oil and a pinch of salt and pepper. More vinegar or olive oil can be added for personal preference.
- 6. Mix and Serve.
SALADE LIEGEOISE
Steps:
- Boil potatoes (with skins on) in lightly salted water until cooked through but still firm. Remove, peel and set aside. Boil green beans in salted water until just cooked but still firm. Drain well and place in warm serving bowl. Slice potatoes to about 1/4-inch thickness and place in bowl. Keep warm.
- Cut lardon into small squares and cook in skillet over medium-high heat until crispy. Sprinkle lardon over salad, reserving 1/3 cup of cooking fat (there probably won't be more than that in pan). Pour fat over salad.
- Place skillet back on burner and pour in vinegar (you can cut down on vinegar according to preference). Bring vinegar to boil while scraping bottom of pan, then pour over salad. Sprinkle onion and parsley over salad, season with salt and pepper, and toss well. Serve immediately.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 8 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 994 milligrams, Sugar 5 grams
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SALADE LIEGEOISE (BELGIAN POTATO SALAD) - MY GUT FEELING
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- Wash and scrub the potatoes, leaving the skin on. Cut them, transfer to a large pan with boiling water, adding the eggs, green beans and a pinch of salt. Cook the eggs and green beans for 10 minutes and remove. Cook the potatoes for 5 to 10 minutes more or until tender. Drain and set aside.
- While the vegetables are cooking, combine all the vinaigrette ingredients and whisk until smooth. Taste and adjust seasonings if needed and set aside.
- Add the diced bacon to a large non-stick pan and sauté over medium heat for 5 minutes or until crispy.
- Add the potatoes and green beans to the pan and gently mix to absorb the flavours of the bacon. Transfer the warm mixture to a salad bowl, season with the vinaigrette and top with scallions.
SALADE LIéGEOISE: GREEN BEANS AND BACON - BELGIAN …
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- Towards the end of the cooking of the potatoes, put the green beans (string beans) in a steamer pot above the potatoes and steam until they are firm yet cooked. If you don't have a pot that goes over the potatoes, then cook the string beans in a separate pot, either steamed or in some water. I prefer steamed because they retain their shape better.
- While the potatoes are cooking, prepare the bacon. Remove the rind from the bacon and then cut the bacon along the short side with a scissors or sharp knife into pieces. Put the olive oil in a pan over medium heat. Dice the onions and put them with the bacon pieces in the pan with the oil. [After a couple minutes peel and dice an apple and add it to the pan.] Continue cooking over medium heat until everything is cooked well, yet the onions and apples retain some shape.
- Slice the cooked potatoes into nice sized pieces and put in a bowl. Drain and add the green beans (string beans) and the bacon.
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