La Salade Cote Cap Verte ( Chopped Egg Salad) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The influence of French food in Senegal is unmistakable, yet Senegalese food has a quality of its own, with dishes from many other parts of the world and other parts of Africa incorporated into the cuisine. This Senegalese dish may be used either as an appetizer or as a salad. Ingredients:
2 -3 cups salad greens, such as leaf lettuce, spinach, watercress, romaine, cut in coarse chunks |
4 hard-boiled eggs, finely chopped |
1 cup salad oil (or use part olive oil) |
1/2 cup tarragon vinegar |
1 teaspoon garlic powder (or crushed cloves) |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 tablespoon dried herbs (your choice) |
2 tablespoons honey |
Directions:
1. Arrange greens in mounds on 6- to 7-inch salad plates.
2. Sprinkle eggs heavily over the mound of greens.
3. Combine dressing ingredients in a jar& shake thoroughly.
4. Serve dressing separately.
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