What is the best way to store this dish?

In the refrigerator: Bean tartare: Store in an airtight container for up to 2 days. Pickle cream: Store in a sealed container for up to 4 days. Boiled potatoes: Store in an airtight container for up to 2 days. Eggs: Best poached immediately. In the freezer: Freezing this dish is not recommended, as the texture of the eggs, beans, and potatoes will be lost. Reheating: Serve at room temperature or slightly lukewarm. Potatoes can be briefly reheated in the oven or pan. Eggs cannot be reheated.

What can I use instead of Duroc d'Olive bacon?

Any quality bacon will work, such as smoked bacon or pancetta.

Do I really have to use poached eggs?

No, soft-boiled or even fried eggs are also delicious.

Can I also boil the potatoes instead of steaming them?

That is possible, but steaming creates a firmer structure and retains the flavour better.

Can I make this dish in advance?

Mostly, yes, but it is best to poach the eggs just before serving.

Liège style salad with crispy bacon, pickle cream and eggs

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45min

•

Medium

This Liège salad is a classic from Belgian cuisine, but here it gets an elegant upgrade.

All the basic elements remain – potatoes, green beans, bacon, and egg – but with just that little bit more refinement: steamed almond potatoes, crispy bacon, a soft pickle cream, and a bean and shallot tartare. Perfect as a light lunch or as a starter for a festive menu.

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Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

For the salad
600 g waxy amandine potatoes, unpeeled
300 g fine beans
4 slices of Duroc d'Olive bacon
4 eggs
1 tbsp neutral oil or melted butter
Salt and pepper

For the bean tartare
Boiled beans (from above)
1 small shallot, finely chopped
1 tbsp white wine vinegar or tarragon vinegar
2 tbsp neutral oil
Salt and pepper

For the pickle cream
3 tbsp mayonnaise
2 tbsp Belgian pickles

600 g waxy amandine potatoes, unpeeled
300 g fine beans
4 slices of Duroc d'Olive bacon
4 eggs
1 tbsp neutral oil or melted butter
Salt and pepper

Boiled beans (from above)
1 small shallot, finely chopped
1 tbsp white wine vinegar or tarragon vinegar
2 tbsp neutral oil
Salt and pepper

3 tbsp mayonnaise
2 tbsp Belgian pickles

Make it veggie!

Omit the bacon and replace it with crispy fried halloumi or roasted nuts (e.g., walnuts or hazelnuts). These also add a crunch and a salty flavor.

Preparation method

How do you make this?

Steaming potatoes

Cut the almond potatoes into thin round slices or halve them.

Steam them until done in about 15 minutes (depending on the thickness).

Let it cool slightly and brush with a little melted butter or oil.

Season with salt and pepper.

Making bean tartare

Blanch the beans in boiling salted water for 2–3 minutes. Drain and cool.
immediately into ice water.

Pat dry and chop finely. Mix with the shallot, vinegar, oil, salt and pepper.
cool.

Poaching eggs

Bring a saucepan of water with a generous dash of vinegar to just below the
boiling point.

Break the eggs into separate bowls.

Make a swirling motion in the water and carefully pour the eggs in.

Poach for 3 minutes, remove from the water and pat dry on kitchen paper.

Fry bacon until crispy

Cut the bacon into pieces and fry until crispy in a dry pan over medium heat.

Drain on kitchen paper.

Making pickle cream

Mix the mayonnaise and pickles into a smooth sauce.

Dressing

Spoon some bean tartare onto the plates.

Place 2 or 3 potato slices on top, spread the crispy bacon and place
carefully place a poached egg on top.

Finish with a spoonful of pickle cream and, if desired, a sprig of parsley.

Serve lukewarm or at room temperature.

Tips

If desired, use smoked bacon for an extra dimension of flavor.
Prefer not to have a poached egg? A soft-boiled egg works perfectly too.
You can also grill the potatoes instead of steaming them.
Feel free to make the pickle cream in advance – it will taste even better if it has time to rest.
to withdraw.
Want to make it a main course? Add some mixed greens or lamb's lettuce.