Salade Liégeoise

Salad à la Liégeoise

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This salad is reminiscent of some of the German salads. It is made with young dandelion, potatoes, cooked in their skins and peeled and sliced while still warm, thin strips of bacon, not more than 1 inch in length, lightly fried, to which a few tablespoons of vinegar have been added. The vinegar while still warm is poured over the salad, with the strips of bacon, and the salad is served warm.