Recipe: Liege Salad

a) in a pan, cook the bacon. at our place we say "until crispy". let them be crunchy to the bite. set aside.
b) cook the meatballs in the same fat. set aside with the bacon.
c) cook the potatoes in water.
d) cook the green beans.
e) chop the onion(s) roughly.
f) sauté the chopped onions in the fat from cooking the meats. as soon as they become translucent, but still crunchy, pour in the vinegar. I suggest a little at first, you can add more according to your taste.
g) since the preparation of the onions above is very quick, I suggest preparing beforehand a large salad bowl, in which you will have crushed the hard-boiled egg. on the egg, you pour the hot potatoes, then the hot green beans + fresh savory (or dried), then the meats possibly reheated in the microwave. finally the boiling sauce with onions and vinegar will crown everything. if you don't have much fat from cooking, add peanut oil with the meats.
bring to table. stir the preparation in front of the guests. don't forget the mustard, strong or mild...
drink: beer, pils style, leffe blonde, grimbergen amber, orval, chimay, etc...
nb. this recipe can be made without savory, with wheat salad (or lamb's lettuce). but you need a lot, a lot, a lot, because the leaves wilt