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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim and wash the beans and cook them in boiling, salted water. | 2. They must remain firm. | 3. At the same time, cook the potatoes in their skins in boiling salted water. | 4. While the vegetables are cooking, dice the bacon and fry in 15 g- 1/2 oz. | 5. butter until it changes color. | 6. When the potatoes are cooked, peel them and cut them into rounds. | 7. Drain the beans. | 8. Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot. | 9. Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably. | 10. Pour over the salad, and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	1 1/8	1/8		34.875	7.8412	2.0588	0.2475
potato	3			-	-	-	-
streaky bacon	4	ounces	smoked	100.8667	0.0	22.44	0.5667
butter	1/2	ounce		80.7975	3.7124	2.5246	6.803999999999999
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
spring onion	1	tablespoon	chopped	1.92	0.4404	0.1098	0.0114
red wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.