Salade Côte Cap Verte
Recipe Description
File:Salade cote cap verte.jpg|thumb|Photo of Salade Côte Cap VerteSalad 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 entrée, present the Senegalese Chicken Yassa|Yassa first and then bring your Salade Côte Cap Verte. It is correct to serve French bread at this time.
Ingredients
- 2 to 3 cups of any available greens as lettuce, spinach, watercress or romaine, cut in coarse chunks
- 4 hard boiled eggs
- 1 cup vegetable oil|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 tbsp salad herbs
- 2 tbsp 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 vegetable oil|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 tbsp salad herbs and 2 tbsp honey. Shake thoroughly.
- Serve dressing separately.
This article uses material from the "Salade Côte Cap Verte" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
