LA SALADE CÔTE CAP VERTE (SALAD WITH CHOPPED EGGS)

La Salade is so important in French cuisine that in Senegal it may be used both as an appetizer or as a salad following the main dish. When serving the entree, present the Yassa first and then bring your Salade Cote Cap Verte. It is correct to serve French bread at this time.

2 to 3 cups of any available greens as lettuce, spinach, watercress or romaine, cut in coarse chunks

4 hard boiled eggs

1 cup salad oil (use part olive oil If possible)

½ cup tarragon vinegar

1 tsp. garlic powder (or crushed cloves)

1 tsp. salt

½ tsp. freshly ground pepper

1 Tbs. salad herbs

2 Tbs. honey

In a salad bowl: Combine 2 to 3 cups of any available greens as lettuce, spinach, watercress, romaine, cut in coarse chunks. Arrange in mounds on 6- to 7-inch salad plates. Chop 4 hard boiled eggs finely (or put through sieve). Sprinkle eggs heavily over the mound of greens. In a jar: Combine: 1 cup salad oil (use part olive oil If possible), ½ cup tarragon vinegar, 1 tsp. garlic powder (or crushed cloves), 1 tsp. salt, ½ tsp. freshly ground pepper, 1 Tbs. salad herbs and 2 Tbs. honey. Shake thoroughly. Serve dressing separately.

8 salads

country : Senegal

course : salad

source : The African Cookbook / Bea Sandler