This Belgian classic is a very simple recipe as it only has 3 main ingredients. It’s a salad that you eat lukewarm, or warm, as you like.
I never knew about this salad before tasting the vegan version as I don’t eat bacon, never did, so the ‘original’ Belgian classic was not for me. However the vegan version is so utterly delicious that I’m very happy to share it with you. It’s perfect for a rainy autumn day.
- 2 large or 4 small potatoes
- 400g green (string) beans
- 1 package of vegan bacon (160g) – I used De Vegetarisch Slager bacon, you can substitute with smoked tempeh or tofu
- 1 small red onion or shallot
- 2 tbsp to 1/2 cup of Apple Cider Vinegar (ACV)
- salt & pepper
- coconut oil
- Optional: fresh parsley
- Peel the potatoes, cut in quarters & rinse (if you use organic produce, you don’t need to peel them, up to you).
- Clean the green beans and rinse them.
- Dice the shallot or onion.
- Boil potatoes in lightly salted water until cooked through but still firm. Remove, and set aside in a (warm) serving bowl.
- Boil green beans in lightly salted water until just cooked but still firm. Drain well and place in the (warm) serving bowl with the potatoes.
- Heat the coconut oil in a skillet and fry the shallot and vegan bacon over medium-high heat until crispy.
- Sprinkle vegan bacon and onions over the salad. Pour the remaining coconut oil over the salad.
- Place skillet back on burner and pour in ACV (you can cut down on ACV according to preference). Bring ACV to boil, then pour over salad. Sprinkle parsley over your salad, season with salt and pepper, and toss well. Serve immediately.
Alternatively, before serving: stir fry the potatoes, the beans, the bacon, shallot in the skillet and then pour the ACV over it.
Om shanti -ॐ शान्ति