Liège salad

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A warm salad of green beans, potatoes and bacon finished with a sharp mustard dressing.

Serves: 4 people

Preparation time: 25 min

Ingredients

• waxy potatoes – 1 1/2 lb
• green beans – 14 oz
• bacon lardons – 7 oz
• shallots – 2
• white wine vinegar – 2 tbsp
• Dijon mustard – 1 tbsp
• parsley – 2 tbsp, chopped
• salt – to taste
• black pepper – to taste

Method

1. Boil the potatoes in their skins until tender, then peel and slice them while still warm.
2. Cook the green beans in salted water until just tender and drain well.
3. Crisp the bacon in a frying pan. Add the finely chopped shallots and cook briefly.
4. Stir in the vinegar and mustard to make a warm dressing.
5. Toss the potatoes and green beans with the bacon mixture and parsley. Season with salt and pepper.
6. Serve warm or at room temperature.