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Salade Liegeoise
4 from 6 votes

Salade Liégeoise: Green Beans and Bacon

This Belgian salad with Green Beans and Bacon is best in late spring and summer with new potatoes and fresh green beans.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Salad
Cuisine: Belgian
Servings: 6
Author: Belgian Foodie


  • 1000 grams potato new potatoes if you can
  • 1000 grams string beans / green beans
  • 500 grams bacon smoked or normal bacon. Weight before rinds removed.
  • 1-2 onion
  • 2 tbsp red wine vinegar
  • 2-3 tbsp raspberry vinegar or another fruit vinegar such as cranberry vinegar
  • 1-2 tbsp olive oil extra virgin
  • 2 apple optional


  • Cook the potatoes until a fork can go into them but they remain firm
  • 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.
  • Put some red wine vinegar or raspberry vinegar into the pan and put on a low heat for approximately 1 minute so the vinegar cleans your pan and mixes in with all the remaining grease and flavor [You can use other flavored vinegars. I use sometimes cranberry vinegar along with some homemade red wine vinegar]. Use a spatula to scrape the vinegar mixture on top of your salad bowl. Add more vinegar if needed. Add a splash of oil and a pinch of salt and pepper.
  • Mix and serve!


For a vegetarian / vegan version, marinate the equivalent amount of tofu in a smoky sauce (or even tamari). If you don't have anything smoky, try adding a little bit of Lapsang tea (ground preferably) to your sauce. Note: a little Lapsang tea goes a long way so add a tiny amount at first and then add more if needed. Remove excess sauce and cook the tofu 1-2 minutes on each side until brown. Use this tofu instead of the bacon in the recipe.


Nutrition Facts
Salade Liégeoise: Green Beans and Bacon
Amount Per Serving
Calories 684 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 12g75%
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 92mg31%
Sodium 1936mg84%
Potassium 1606mg46%
Carbohydrates 51g17%
Fiber 9g38%
Sugar 9g10%
Protein 38g76%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.