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Salade Cote Cap Verte

June 8, 2010

Ink Drawing from Dakar, Senegal

This is a simple yet most delicious salad which I have a tendency to forget about, but when I planned the Dakar, Senegal dinner for friends there was no other choice in my mind.   The first time I  had it was when I first visited Senegal and because of the simplicityof the salad it is a must have in your recipe box .  Having a variety of greens is the key element and a good one to remember for other dinners when the main course will be so rich with so many other flavors.  Salad are served after the main course in Dakar as in many other countries which makes more sense to me. 

Salade Cote Cap Verte

Ingredients

  • 3 Cups Greens (Romaine, Red Leaf, Spinach, Escarole) (make a mixture of your choice)
  • 4 Hard Boiled Eggs (chopped)
  • 1/4 C. Shallots (thinly sliced)

Preparation

  1. Chill salad plates 1 hour prior to serving
  2. Boil 4 eggs and refrigerate
  3. Clean greens and dry
  4. Set greens in a mound on salad plate
  5. Cover heavily with the chopped eggs and shallots
  6. Drizzle with the Tarragon Dressing (below)

 

For the Dressing

 Ingredients and Preparation

Combine all the following ingredients in a bowl and whisk thoroughly

  • 1/2 C. Extra Virgin Olive Oil
  • 1/4 C. Tarragon Vinegar
  • 1 Garlic Clove (crushed)
  • 1/2 t. Salt
  • 1/4 t. Freshly Ground Pepper
  • 1 T. (Parsley, Chives and Tarragon (finely chopped)
  • 1 T. Honey

 (Serves 4)

Adapted from ” The African Cookbook”, edited by Bea Sandler

See the “Menu” from this dinner within the recipe of Chicken Yassa

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