La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Tuesday, July 17, 2012

Salade Liègeoise



There is a low pressure area hanging over me and the weather isn't helping.  Nothing to shift it but this autumnal Belgian dish. A warm hugging salad.


Ingredients
  • potatoes (I like nice yellowy and waxy potatoes)
  • french beans (I used some from the freezer)
  • lardons (smoked  will give you an extra hug)
  • onion, chopped or sliced
  • knob of butter or a little vegetable oil
  • parsey, chopped
  • chives, chopped
  • white wine vinegar
  • seasoning (sea salt and lots of freshly cracked black pepper)
Preparation
  • Peel potatoes, and cut in halves or quarters.
  • Cover them with cold salted water in pot and bring to the boil on the hob and cook till ready.
  • Bring water to the boil in another cooking pot, add some salt and cook the beans al dente.
  • Drain both potatoes and beans, set aside.
  • Fry off the lardons in some butter/oil, add the onions for a couple of minutes.
  • Scoop them out  and deglace the pan with the vinegar.
  • Bring all the ingredients together (including the parsley and chives) in a bowl and add the juices from the pan (ie vinegar)
  • Toss.
  • And toss some more.
  • Serve on a plate willst still hot/warm and sprinkle over more black pepper.
  • Let yourself be hugged.
It is great on it's own, but you can add hardboiled eggs, halved or quartered.  Eat it as a side dish with roast pork.
If you happened to have some leftovers, it is also tasty when it's cold, so pack some for your lunch box.
 
 
Thank you for visiting me on this dreary summer's day.
Patricia xxx...x


2 comments:

  1. Lovely tasting looking dish, sad your weather has been similar to ours, kind regards, David

    ReplyDelete
    Replies
    1. Thank you David. Let's do a sun dance together. ;)

      Delete

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