Warm Liège-Style Salad

📝 Ingredients

• 750 g waxy potatoes (5 medium, about 150 g each)
• 450 g frozen green beans
• 150 g turkey lardons (1 pack)
• 6 eggs
• 2 brown onions (about 120 g each)
• 2 tbsp rapeseed oil (1 for cooking, 1 for the dressing)
• 4 tbsp red wine vinegar
• 15 g fresh flat-leaf parsley
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Medium saucepan
• Large frying pan
• Wooden spatula
• Colander
• Mixing bowl

📖 Steps

1. Wash the potatoes without peeling them and put them in the large pan filled with cold salted water. Bring to the boil, then cook over a medium heat for 20 to 25 minutes, until the tip of a knife slides into the centre with no resistance.
2. Add the frozen green beans to the same pan for the last 8 to 10 minutes of cooking, without thawing them. They should stay slightly crunchy: taste one before draining everything in the colander.
3. Meanwhile, bring some water to the boil in the medium pan. Gently lower the eggs in with a spoon and cook for 10 minutes at a gentle boil, then plunge them into cold water for 5 minutes so they're easier to peel.
4. Peel the onions, halve them, then cut into thin slices. Heat 1 tbsp oil in the large frying pan over a medium heat and brown the lardons for 3 minutes, stirring with the spatula.
5. Add the onions to the lardons, reduce to a low heat and cook for 10 minutes, stirring often, until soft and nicely golden. If they start to blacken, add 1 tbsp water: they should stew gently, not burn.
6. Pour the vinegar into the hot pan and scrape the bottom with the spatula to lift the caramelised bits, keeping your face away from the fumes. Leave to reduce for 1 minute over a medium heat, add the second spoonful of oil and turn off the heat.
7. Cut the still-hot potatoes into thick slices, holding them steady with a fork (you can remove the skin or leave it on). Put them in the large bowl with the beans, pour the hot contents of the pan over the top and mix gently.
8. Peel the eggs and cut them into quarters. Finely chop the parsley. Season the salad generously with pepper and taste before adding salt, as the lardons are already salty. Add the eggs and parsley and serve warm, once the potatoes have soaked up the dressing.