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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A warm bacon, potato and green bean salad. From the Liege area of Belgium. Ingredients:
1 lb french haricots vert (green beans) |
4 medium potatoes |
5 ounces smoked streaky bacon (preferably in one piece) |
1 ounce butter |
1 tablespoon parsley, chopped |
2 scallions, chopped |
2 tablespoons red wine vinegar |
Directions:
1. Place the potatoes in a large saucepan of salted water, bring to the boil and cook for 15-20 minutes or until cooked through.
2. Meanwhile, place the beans in a large saucepan, cover with cold water and season with salt. Bring to the boil then reduce the heat and simmer for 5-8 minutes or until just tender.
3. Meanwhile, heat the butter in a frying pan, add the bacon and fry for 5 minutes, turning from time to time.
4. Add the wine vinegar to the frying pan and boil rapidly, scraping up any bits of bacon. Continue to boil until reduced by 2/3rds.
5. Meanwhile, drain the cooked potatoes then peel them and cut them into slices.
6. Drain the beans and arrange in a salad bowl.
7. Place the potatoes around the outsides, sprinkle with the chopped parsley and scallions then pour the diced bacon together with the vinegar over the top. Serve warm.
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