Salade Liégeoise is a classic Belgian dish that originates from the region of Liège, a culturally rich and historically significant area in eastern Belgium. This hearty salad is more than just a side dish—it’s a beloved comfort food that embodies the region’s rustic culinary traditions while delicately showcasing the simplicity and purity of fresh, local ingredients.
The dish reflects Belgium’s agrarian history, where farm-to-table cooking has always been a way of life. During the 19th and early 20th centuries, Belgian farmers relied heavily on easily available, seasonal produce such as potatoes, green beans, and onions. Salade Liégeoise emerged as a practical and nutritious meal that farmers could make using ingredients harvested from their own fields. Over time, it transformed from a humble, everyday dish into a celebrated culinary favorite, both at home and in Belgian bistros.
Liège itself is well-known for its contributions to Belgian cuisine, including its famous Liège waffles (often sweetened with chunks of caramelized pearl sugar) and the iconic Boulet à la Liégeoise, or Liège-style meatballs. Salade Liégeoise is very much a part of this gastronomic legacy, with its emphasis on contrasting yet harmonious textures and flavors. The dish is typically served warm, emphasizing the idea of nourishment and coziness that resonates deeply with Belgian food culture.
What makes Salade Liégeoise truly special is its mastery of balance. The green beans, blanched to retain their vivid color and snap, provide a bright, vegetal note, while the tender, earthy potatoes act as a hearty base. The bacon, crispy and savory, adds depth and richness to the dish, while the vinaigrette—a combination of tangy white wine vinegar, smooth olive oil, and sharp Dijon mustard—ties everything together with a subtle zing. Aromatics like shallots and garlic enhance the dish without overwhelming the fresh flavors of the vegetables. Finally, a sprinkle of freshly chopped parsley brightens the plate with a touch of herbal freshness.
Another hallmark of Salade Liégeoise is its versatility. Though it’s typically served as a side dish, it can be a satisfying meal on its own, especially when paired with crusty bread and a glass of dry white wine or a light Belgian beer. While some traditionalists prefer it plainly, modern adaptations often feature added ingredients like hard-boiled eggs or nuts for extra texture and flavor. It can also be easily modified to suit vegetarian diets by substituting the bacon with smoked tempeh, roasted mushrooms, or toasted nuts.
Salade Liégeoise is not just a recipe but a reflection of life in the Liège region—a celebration of simplicity and quality that makes the most of the land’s bounty. Whether enjoyed among friends in a Belgian café or recreated in kitchens worldwide, this dish continues to bring a taste of Liège’s culinary heritage to the table. Its timeless appeal lies in its ability to turn ordinary ingredients into something extraordinary, proving that the simplest dishes often have the most soul.
Salade Liégeoise
Ingredients
- 400 grams green beans fresh and trimmed
- 400 grams new potatoes washed and halved
- 200 grams thick-cut bacon cut into small strips
- 1 medium shallot finely chopped
- 2 tablespoons white wine vinegar
- 3 tablespoons (affiliate link)olive oil extra virgin
- 1 teaspoon (affiliate link)Dijon mustard
- 1 small garlic clove minced
- 1 pinch (affiliate link)salt to taste
- 1 pinch (affiliate link)ground black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the halved new potatoes and cook for 10-12 minutes, or until just tender. Remove the potatoes using a slotted spoon and set aside, preserving the boiling water.
- In the same boiling water, blanch the green beans for 3-4 minutes until al dente, then immerse them immediately in an ice bath to retain their vibrant color and crisp texture. Drain and set aside.
- In a large skillet over medium heat, cook the bacon strips until crisp, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels, leaving the rendered fat in the skillet.
- Add the finely chopped shallot to the skillet and sauté in the bacon fat until translucent and aromatic, about 2 minutes. Add the minced garlic and stir for an additional 30 seconds.
- Whisk together the white wine vinegar, olive oil, and Dijon mustard to create the dressing. Season with salt and pepper to taste.
- In a large mixing bowl, combine the potatoes, green beans, bacon, shallot, and garlic. Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
- Transfer the salad to a serving platter, garnish with chopped parsley, and serve warm or at room temperature.